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Venison Rack Chops

Venison Rack Chops 4.000
Oct 17, 2007

Because venison can dry out during cooking, a little water is added to the roasting pan to help keep the meat moist.

The rack chops come frenched, with rib bones neatly trimmed. They are available at some Balducci's and Whole Foods Markets.

Serve with steamed green vegetables and roasted yams.


Servings: 4
Ingredients
  • 1 cup plain nonfat yogurt
  • 1 1/2 teaspoons kosher salt, plus additional for seasoning the chops
  • 2 tablespoons finely chopped rosemary leaves (may substitute oregano, thyme or flat-leaf parsley)
  • 4 medium cloves garlic, minced
  • 4 (4 to 5 ounces each) venison rack chops, about 1 inch thick
  • Freshly ground black pepper
  • 2 teaspoons vegetable oil
  • Water, for the roasting pan

Directions

Combine the yogurt, salt, rosemary and garlic in a large resealable plastic food storage bag. Add the venison chops and seal; massage them through the bag until well coated. Marinate at room temperature for 1 to 2 hours or in the refrigerator for up to 12 hours.

When ready to cook, preheat the oven to 400 degrees. Have ready a large roasting pan. Pat the chops dry on both sides to remove any excess marinade. Season on both sides with salt and pepper to taste.

Heat a few teaspoons of vegetable oil in a heavy-bottomed pan or cast-iron skillet over medium-high heat until the oil shimmers. Add the chops and sear for 1 to 2 minutes on one side, then turn over and sear for 2 minutes on the second side. Transfer to the roasting pan. When all the chops have been seared, add a few tablespoons of water to the pan and roast on the top oven rack for 4 minutes on each side (medium-rare) or to the desired doneness. Let rest for 5 minutes before serving.


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Recipe Source

Adapted from chef Peter Gordon and First Light Foods Limited of Hastings, New Zealand.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 219


% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 2g 10%

Cholesterol: 83mg 28%

Sodium: 577mg 24%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 32g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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