Broiled Venison Chops
Broiled venison chops with lemon butter offer a tender, flavorful main course perfect for special dinners or gatherings, highlighting rich meat and zesty citrus notes.
Ingredients
Instructions
- Place marinated venison loin chops on a cold broiler grid.
- Combine melted butter or margarine and lemon juice for each chop, then brush the chops with the lemon butter mixture.
- Broil the chops 3 inches from the full gas flame for 10 minutes.
- Turn the chops over, pour remaining lemon butter over them, and continue broiling for an additional 5 to 8 minutes.
- Season with salt and pepper before serving.
Tips & Substitutions
For optimal flavor, marinate the venison loin chops overnight. If you don't have lemon juice, white wine or apple cider vinegar can be good substitutes. Brush the chops generously with the lemon butter mixture to enhance moisture and flavor. Keep an eye on the cooking time, as venison can dry out quickly due to its low fat content. For a twist, serve with a side of Sharon'S Famous Lemon Pie.
Serving Suggestions
Serve the broiled venison chops alongside roasted vegetables or a fresh salad for a balanced meal. Mashed potatoes or a wild rice blend also complement the dish nicely. For a refreshing drink, pair with Tutti-Frutti Punch to enhance the overall dining experience. Consider garnishing with fresh herbs for added color and flavor.
Storage & Reheating
Leftover broiled venison chops should be cooled to room temperature before storing. Place them in an airtight container and refrigerate for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and warm the chops for about 10 minutes to retain moisture, or use a microwave in short intervals on low power.
Nutrition & Diet Analysis (per serving)
Each serving of Broiled Venison Chops contains roughly 120 calories, with 5g protein, 0g carbohydrates, and 11g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of venison?
Yes, you can substitute venison with lamb or pork chops, but adjust the cooking time accordingly as these meats may require different cooking durations. Lamb will have a richer flavor, while pork is milder. Ensure the internal temperature reaches a safe level for the meat you choose.
What can I do if I don’t have a broiler?
If you don't have a broiler, you can grill the venison chops over medium-high heat or use a skillet on the stovetop. Cook for the same amount of time, turning occasionally, until they reach your desired doneness. Just be sure to monitor closely to prevent overcooking.
How do I know when the venison is done cooking?
Venison is best cooked to medium-rare, which is about 130-135°F (54-57°C) internally. Use a meat thermometer to check the temperature. Keep in mind that venison can dry out quickly, so avoid cooking beyond medium to maintain tenderness and juiciness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).