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RECIPE: OLD BAY SEASONED VENISON SHOULDER BLADE CHOPS WITH FRESH CORN SAUCE

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PREP: 20 Minutes COOK: 30 Minutes

Serves 2-4

Difficulty: Simple
This dish takes fresh corn to the next level by using it to make a silky sauce that is the perfect foil for spiced Venison Shoulder Blade Chops. The addition of Old Bay seasoning gives the sauce a zesty pop of flavor, while a pinch of turmeric helps to accentuate the golden color of the corn. And for those who like it hot, a few drops of chile oil or hot sauce will give this dish an added kick. The result is a simple yet elegant summertime meal that is sure to please everyone at the table.
RECIPE BY MARK COCKCROFT
Ingredients
  • 2 packs (4 pieces) Maui Nui venison blade chops
  • 1 Tbsp Old Bay seasoning
  • 2 Tbsp neutral oil, divided
  • 1 large shallot, minced
  • Fine sea salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 6 sprigs fresh thyme or ¾ tsp dried thyme
  • 1 bay leaf
  • Pinch of ground turmeric (optional)
  • ½ cup dry white wine
  • 2 ears fresh corn, kernels cut off (about 2 cups, frozen kernels can be substituted)
  • 2 cups low sodium chicken broth
  • 2 Tbsp butter
  • 1 Tbsp minced chives
  • Chile oil or hot sauce (optional)
Directions
Step 1:

Season the chops on both sides with the Old Bay seasoning and set aside.

Step 2:

Add 1 Tbsp oil to a small sauce pot over medium-low heat. Add the shallot and a pinch of salt, and a few grindings of black pepper. Cook, stirring often, until softened but not browned.

Step 3:

Add garlic and turmeric and cook for another minute. Raise the heat to medium and add the thyme, bay leaf, and wine. Cook until the wine has almost evaporated.

Step 4:

Add the corn kernels and broth. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat and let cool slightly. Discard the thyme sprigs and bay leaf.

Step 5:

Heat a large skillet over medium heat and add the remaining Tbsp oil.

Step 6:

Then add the chops and cook for 2 minutes and then flip and cook an additional 2 minutes. Continue cooking for about a minute on each side until you reach your desired degree of doneness. For best results, cook until the internal temperature reaches medium doneness- as it is from a hard-working muscle and benefits from a little extra cooking, about 8 to 10 minutes total. Or bring it to 125-130° on an instant-read thermometer (it will increase another 5-10 degrees while resting). Remove from the heat and set aside to rest.

Step 7:

Add the corn and broth mixture to a blender. Remove the small vent piece and cover loosely with a towel to prevent splatter. Blend until smooth.

Step 8:

Add butter and blend again to incorporate. You could use an immersion blender to puree the sauce right in the pot if you want. Taste and add salt and pepper to your liking.

Step 9:

Divide the sauce among 4 plates and swirl around to cover most of the surface area. Place the chops on top of the sauce and garnish with the chives. Add a few drops of chile oil or hot sauce if you like a little heat. It also looks beautiful on the plate. Enjoy!

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