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RECIPE: CUMIN-CHILI SPICED RIB CHOPS WITH AJI VERDE

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PREP: 20 Minutes COOK: 10 Minutes

Serves 2-3

Difficulty: Simple
Bold and smoky flavors of cumin and chili headline together in this venison rib chops dish and are complemented with a classic Peruvian Aji Verde sauce- the creamy yet zesty green sauce gets its robust and refreshing taste from Ají Amarillo paste, lime juice, scallions, parmesan cheese, and loads of fresh cilantro –  for an easy meal that packs some serious flavor all under 30 minutes! 
RECIPE BY JORDAN CABATIC
Ingredients
  • 1 pack of Maui Nui venison rib chops (or rib rack sliced into chops)
  • 1 tsp cumin seeds
  • 1 tsp chili powder
  • 1/2 tsp kosher or sea salt
  • Avocado oil
  • Ali Verde Sauce (see recipe below)
Directions
Step 1 :

Start by making Aji Verde sauce and set in refrigerator until ready to use.

Step 2:

Prepare your venison chops by trimming away any visible silver skin. Rinse in cold water and pat completely dry. Drizzle about 1 tbsp avocado oil all over rib chops and rub in cumin seeds, chili powder, and salt until evenly coated.

Step 3:

Pre-heat a large cast-iron skillet for 3-5 minutes over medium-high heat.

Step 4:

When the pan is hot, lightly coat bottom of pan with avocado oil.

Step 5:

As soon as the oil is smoking hot, add chops to pan and sear undisturbed for about 2-3 minutes. Flip and sear for another 2-3 minutes. (For medium-rare doneness about 5-6 minutes total) 

Step 6:

Serve with Aji Verde Sauce. Enjoy with your choice of starch or veggies!


AJI VERDE SAUCE INGREDIENTS::
  • 2 cups cilantro, lightly packed, leaves and small stems
  • 1 scallion, chopped
  • 1-2 serrano or jalapeno peppers, seeds and stem removed
  • 1/3 cup mayo
  • 1/4 cup grated parmesan
  • 1 tsp aji amarillo paste (can sub with 1serrano or jalapeño peppers)
  • juice of 1 lime
  • salt and black pepper to taste
  • 1 tbsp olive oil
Step 1:

Add all ingredients to a food processor and blend until a smooth paste.

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