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Venison chops are one of the easiest hearty dishes to get on the table fast. However, many people struggle with recipes resulting in tough meat. This pan-seared venison chops recipe takes the mystery out of getting tender venison. So, make sure to Pin It to your favorite recipe boards to make again and again.

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Venison Chop FAQs

If you aren’t familiar with cooking venison, here are a few commonly asked questions that will give you a better understanding. While the general methods are similar to beef, there are some big differences that will make an impact in your cooking methods.

What Are Venison Chops?

Venison chops are cuts of meat from the loin of the deer. Many times you will see recipes for deer backstrap. Simply put, venison chops are the backstrap cut into chops.

Venison backstrap is one of the most tender cuts of venison you will ever eat and is the perfect cut of meat for this simple venison chop recipe.

How Do You Tenderize Venison Chops?

Since venison chops are already a tender cut of meat, the easiest way to tenderize them is not to overcook!

There are ways to tenderize your deer via the processing method. If you don’t process your own meat, you can marinade venison chops and soak them in milk to get a more tender result.

However, the number one way to tenderize venison is not to overcook it. Especially when pan-searing. Venison has less fat and connective tissues, making it easy to become tough if overcooked.

Conversely, if you are slow cooking or roasting venison, it will likely take longer for the meat to tenderize and break down than traditional beef cuts.

What is the Best Seasoning for Venison?

Venison seasoning that brings out the earthly flavors are simple and straight forward.

• Quality salt
• Pepper
• Garlic
• Thyme
• Rosemary

You can also use fruity flavors if you like a little twist. For today’s recipe, we are sticking with the classics.

Can You Eat Venison Chops Medium Rare?

You can, and should, eat venison chops medium rare! Remember, the easiest way to get tender venison is not to overcook it.

The longer you cook venison chops, the tougher they will become. Aim for an internal temperature of 125-135 degrees Fahrenheit.

How to Avoid a Gamey Flavor in Venison

If you are used to beef, then venison can sometimes have a gamey flavor. However, when it is your only source of red meat, like it is for our family, you hardly even notice a difference!

For those who want to avoid a gamey flavor in venison, try these options.

1. Soaking venison in milk or buttermilk can help reduce the gamey flavoring.

To soak your venison chops, place them in a bowl deep enough to hold the cuts of meat and submerge them fully in milk. Then, add milk (or buttermilk) until it is fully covered.

Cover the container and place it in the refrigerator for 12 hours or more. When you are ready to prepare the meat, take it out of the milk and rinse it well before cooking, and pat dry.

2. Another option is all in the marinade. My favorite marinade can be found in this recipe.

Tender Pan-Seared Venison Chops Recipe

First, ensure that your cuts of meat are thin. If your venison chops are more than an inch thick, cut them in half to produce two 1/2″ thick cuts of meat. The thinner the meat, the more tender it will be as it requires even less cook time.

Prepare your meat with a simple marinade.

Coat the venison with extra virgin olive oil. Then, sprinkle generously with kosher salt and fresh cracked pepper on both sides.

Rub the salt and pepper into the meat. Cover and let marinade in the fridge at least 12 hours, up to 24.

When you’re ready to cook, let your meat rest on the counter for 30 minutes to bring to room temperature.

Next, get a skillet nice and hot, drop 2 tablespoons of butter or other high-heat fat (like duck fat) into the skillet.

Dab your cuts of meat dry, then sprinkle both sides with McCormick’s Montreal Steak Seasoning.

Place the meat in the hot skillet. Sear for 2-4 minutes on the first side. Then, flip and sear 1-2 minutes on the second. The internal temperature shouldn’t rise above 125 and cook time will be dependent on how thick your meat is and how hot your skillet is.

Keep a close eye so you don’t overcook.

In the last minute of cooking, top your chops with caramelized onion jam, if desired. This adds a nice hint of sweetness. You can skip this ingredient altogether if you prefer a more traditional venison flavor.

Remove your chops when they’ve reached an internal temperature of 125 and let rest, tented loosely with foil, for 10 minutes. The temperature of the meat will continue to climb while resting from residual heat to get you to a nice medium rare.

While your chops are resting, use the same skillet to prepare mushrooms for additional garnish.

Leave about a tablespoon of existing butter and meat juices in the pan, then add sliced mushrooms and cook 10 minutes on medium heat, stirring frequently. I like to crisp up my mushrooms with a touch of high heat at the end once the juices have evaporated.

Serve your venison chops topped with mushrooms and a sprinkle of fresh thyme.

What To Serve With Venison?

We are pretty simple when it comes to sides in this family. If my main dish only takes 15 minutes, then my sides better as well!

For an easy side dish that pairs nicely with venison chops, dice up carrots, beats, broccoli, and onion and roast them in the oven with desired spices.

When in season, we also love fresh roasted asparagus.

Or, throw some baked potatoes in the oven the same time you remove your meat from the fridge to bring to room temperature and they will be ready about the same time!

Add some fresh bread and/or a side salad, and you have a full meal.

You can also check out these delicious recipes to go with your meal.

Get Connected

I hope you enjoy this simple and quick venison chops recipe!

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~Sarah