fishergirltc
08-29-2006, 10:57 AM
This is one of the best venison recipes I have ever used so I wanted to share it! I usually make this and serve it with plain white rice...
1/4 cup vegetable oil
6 six-ounch venison loin chops, cut about and inch thick
1/2 cup finely chopped onions
1 teaspoon finely chopped garlic
3 medium-sized firm ripe tomatoes, coarsely chopped and pureed through a food mill or rubbed through a fine sieve with the back of a spoon
1/4 cup fresh lemon juice
1/4 Worcestershire sauce
1 teaspoon crumbled dried basil
1 teaspoon salt
freshly ground black pepper
Preheat oven to 400 degrees. In a heavy 10-12 inch skillet, heat the oil over moderate heat until a light haze forms above it. Pat the venison chops completely dry with paper towels. Then brown them in the oil, 2 or 3 at a time, turning the chops frequently with tongs and regulating the heat so that they color richly and evenly without burning. As they brown, arrange the chops side by side in a shallow baking-serving dish large enough to hold them in one layer.
To prepare the barbecue sauce, add the onions and the garlic to the fat remaining in the skillet. Stirring frequently, cook over moderate heat for about 5 minutes, until the onions are soft and translucent but not brown. Stir in the pureed tomatoes, lemon juice, Worcestershire, basil, salt and a few grindings of pepper.
Bring the sauce to a boil over high heat, stirring contantly and scraping in any brown particles clinging to the bottom and sides of the skillet. Taste for seasoning and pour the sauce evenly over the chops.
Bake uncovered in the middle of the oven for about 20 minutes, or until the chops show no resistance when pierced deeply with the point of a small sharp knife. Serve at once directly from baking dish.
1/4 cup vegetable oil
6 six-ounch venison loin chops, cut about and inch thick
1/2 cup finely chopped onions
1 teaspoon finely chopped garlic
3 medium-sized firm ripe tomatoes, coarsely chopped and pureed through a food mill or rubbed through a fine sieve with the back of a spoon
1/4 cup fresh lemon juice
1/4 Worcestershire sauce
1 teaspoon crumbled dried basil
1 teaspoon salt
freshly ground black pepper
Preheat oven to 400 degrees. In a heavy 10-12 inch skillet, heat the oil over moderate heat until a light haze forms above it. Pat the venison chops completely dry with paper towels. Then brown them in the oil, 2 or 3 at a time, turning the chops frequently with tongs and regulating the heat so that they color richly and evenly without burning. As they brown, arrange the chops side by side in a shallow baking-serving dish large enough to hold them in one layer.
To prepare the barbecue sauce, add the onions and the garlic to the fat remaining in the skillet. Stirring frequently, cook over moderate heat for about 5 minutes, until the onions are soft and translucent but not brown. Stir in the pureed tomatoes, lemon juice, Worcestershire, basil, salt and a few grindings of pepper.
Bring the sauce to a boil over high heat, stirring contantly and scraping in any brown particles clinging to the bottom and sides of the skillet. Taste for seasoning and pour the sauce evenly over the chops.
Bake uncovered in the middle of the oven for about 20 minutes, or until the chops show no resistance when pierced deeply with the point of a small sharp knife. Serve at once directly from baking dish.