Mark Cockcroft shares an effortless and damn tasty way to prepare a venison shoulder blade. Citrusy butter melts over the warm earthly-flavored crusted steak, complementing its richness and adding an appealing freshness.
RECIPE BY MARK COCKCROFT
- 1 package Maui Nui Venison shoulder blade chops
- 1 tbsp ground coffee
- 3/4 tsp mushroom powder (any variety, but preferably porcini)
- 3/4 tsp ground fennel
- 1 tbsp shallot, finely minced
- Zest of 1 lemon, finely grated
- 1 tbsp fresh mint, finely minced
- 3 tbsp butter, softened
- 2 tbsp neutral oil
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
Next, place the chops in a shallow tray and rub all over with 1 Tbsp of the oil. Sprinkle all of the spice rub evenly over all sides of the chops. Cover and set aside to season for 1 hour.
In a small bowl mash together the butter, shallot, zest, and mint until fully incorporated. Place in the fridge to firm up. Note* Optional to roll compound butter into a small log using cling film or wax paper for a nice presentation.
After the meat has seasoned for an hour, heat the remaining tablespoon of oil in a large, heavy-bottomed skillet over medium heat.
Then add chops and cook for 2 minutes and then flip and cook for an additional 2 minutes on the other side. Continue cooking flipping every 2 minutes or so until richly browned and cooked to preferred doneness (medium rare - medium, about 8 minutes total).
Remove each chop to a warm plate and immediately top with the butter.
Allow meat to rest for a few minutes and for the butter to melt and mingle with the seasoned meat juices. Serve alongside your preferred starch or veggies. Enjoy!