With just a handful of ingredients and a super quick prep, you can cook up this vibrant and flavorsome meal in just under 40 minutes- making it a simple yet nutritious weeknight meal. The Barnsley Chops can also be grilled to add a smoky flavor note with the same delicious results- pairing nicely with the light and sweet taste of the mashed peas.
RECIPE BY MARK COCKCROFT
- 1 pack (2 pieces) of Maui Nui venison barnsley chop
- Fine sea salt
- 2 Tbsp butter
- 2 green onions, white & pale green parts diced, dark green parts thinly sliced (keep separate)
- 2 tsp freshly grated ginger
- 2 cups frozen peas
- 3/4 cup water
- 2 Tbsp white/yellow miso
- 1 Tbsp fresh lemon juice
- 2 Tbsp honey
- 1-1/2 Tbsp soy sauce
- 1-1/2 Tbsp rice vinegar
- 1 Tbsp neutral oil
Lightly season the venison chops with salt all over; set aside.
Melt the butter in a medium saucepan over medium-low heat. Add the white and pale green parts of the green onions and season lightly with salt. Cook gently until softened, do not let brown.
Add ginger and cook for another minute. Then add peas and water.
Turn heat up to medium and bring to a gentle simmer, adjusting heat as necessary. Cook until just tender, about 5 minutes.
Add the contents of the pan to a food processor along with the miso and lemon juice and let cool slightly.
Pulse a few times to break up the peas and incorporate the miso. You want a chunky mash, not a smooth sauce. Adjust seasonings to taste. Return to the saucepan and set aside.
Meanwhile, in a small bowl, mix the honey, soy sauce, and vinegar—microwave for 20 seconds or so to melt the honey and set aside.
Heat a large, heavy-bottomed skillet over medium heat and add the oil. Add the chops and cook, undisturbed, for 2 minutes. Flip and cook the other side for 2 minutes. Repeat the process for 1 minute at a time until just shy of your desired degree of doneness. (medium-rare -125° takes about 6-8 minutes total).
Turn off the heat and mix the honey glaze well. Brush the top of the chops with the honey glaze and flip over. Quickly brush the other side and flip over for a few seconds. Use about 2/3 of the glaze for this process. Remove to a cutting board to rest.
Gently reheat the pea mash. When warm, divide the mash among 2 plates and place a chop on each plate.
Feel free to cut the meat from the bone before plating if desired. Drizzle any juices from the cutting board over the chops along with the remaining glaze. Sprinkle with the dark green parts of the green onions and enjoy!