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PREP: 1.25 Hours COOK: 12 Minutes

Difficulty: Simple

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. 



  • 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
Step 1: First, add the ground coffee, mushroom powder, fennel, black pepper, and salt in a mortar and pestle and grind together into a uniform powder. Note* You can also place the mixture in a spice grinder and pulse a few times to achieve the same results.
Step 2:

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.

Step 3:

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.

Step 4:

After the meat has seasoned for an hour, heat the remaining tablespoon of oil in a large, heavy-bottomed skillet over medium heat.

Step 5:

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).

Step 6:

Remove each chop to a warm plate and immediately top with the butter.

Step 7:

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!

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