Marinated Venison Chops
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Serves: 6 servings
Ingredients
  • 1½ - 2 pounds venison chops or steaks, sliced 1 inch thick
  • ¼ cup chopped green onions
  • ¼ cup low sodium tamari soy sauce
  • 2 tablespoons lime juice or rice vinegar
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1 jalapeño, finely chopped (leave seeds in for a little more heat)
  • WILD RICE:
  • 4 ounces mushrooms (cremini, oyster, baby bella, etc), chopped
  • 1 tablespoon butter or olive oil
  • 1 cup wild rice blend (I used Lundberg's wild rice blend)
  • 1¾ cups chicken stock
  • 1 clove garlic, minced
  • 1-2 stems kale, stem removed and leaves finely chopped
  • 1 tablespoon low sodium tamari soy sauce
  • ¼ teaspoon crushed red pepper flakes
Instructions
  1. Combine green onions, tamari, lime juice, ginger, honey, garlic and jalapeño in a small bowl.
  2. Reserve 2 tablespoons to use as a dipping sauce or drizzle when serving.
  3. Place venison in a zip top bag and pour remaining marinade over top. Massage gently to evenly coat the meat.
  4. Let marinate in the fridge at least 4 hours but preferably overnight for best flavor.
  5. When ready to cook, drain marinade and discard. Arrange venison on a broiler pan and broil about 10-14 minutes until desired doneness, turning once halfway through. You can also grill them on medium heat if you prefer.
  6. While venison is cooking, prepare the rice.
  7. Sauté mushrooms in a saucepan with the butter until they've browned.
  8. Add all other ingredients and simmer, covered, about 40-45 minutes until all liquid has absorbed.
Nutrition Information
Calories: 367 Fat: 5g Carbohydrates: 31g Sodium: 653mg Fiber: 4g Protein: 26g
Recipe by at https://www.cookingupclean.com/marinated-venison-chops/