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One of our favorite cuts, the Barnsley Chop, spice-crusted with North African-inspired flavors and paired with an olive date relish- comes together for a sweet, salty, and tangy punch that's ready in under 30 minutes. Couscous or warm pita bread complements well to soak up all fragrant juices. If you have any preserved lemons on hand, it makes an excellent substitute for lemon zest and juice - use about a tablespoon.
RECIPE BY MARK COCKCROFT
Ingredients
- 1 package Maui Nui venison Barnsley chops (Can also substitute with preferred cut)
- 1 Tbsp each cumin and coriander seeds, lightly crushed (not ground, you want some texture)
- ½ cup diced dates
- ½ cup water
- Fine sea salt
- ½ cup diced green olives
- 2 green onions, minced
- 2 Tbsp minced flat-leaf parsley or fresh mint
- 1 Tbsp capers
- Zest and juice from 1 large lemon
- 4 Tbsp extra virgin olive oil, divided
Directions
Place the venison chops on a tray or plate and season generously on both sides with salt. Then drizzle with 1 Tbsp olive oil and rub all over.
Sprinkle the chops all over with all of the crushed cumin and coriander seeds, thoroughly coating both sides, pressing into the meat to make sure the spices adhere.
Heat a heavy-bottomed skillet (large enough to fit both chops without crowding) over medium heat. Add the remaining Tbsp of olive oil and swirl to coat the bottom of the pan. Add the chops and cook for 2 minutes without disturbing the meat.
Flip the chops and cook for another 2 minutes. Cook, flipping every minute or so until done to your liking, about 8-10 minutes total for medium-rare. Adjust heat to make sure the spices don’t burn. You can also stand the chops upright to cook the sides a bit.
When chops are done to your liking remove them to a cutting board to rest.
Keeping the pan on medium heat add the dates and the water. Cook, stirring often, and to scrape up any brown bits in the pan, until the liquid has reduced and turned slightly syrupy.
Add the dates and the liquid to the bowl with the relish and mix well. Taste and add more lemon juice if necessary to balance the sweet and salty flavors in the relish.
Serve with some of the relish drizzled over each chop and enjoy!