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RECIPE: SHOULDER BLADE CHOP WITH A CREAMY PEPPERCORN SAUCE

Pan-sear

PREP: 25 Minutes COOK: 20 Minutes

Serves 1-2

Difficulty: Intermediate

Impress your guests with this simple but bold herb-rubbed venison steak smothered in a luscious peppery sauce. A splash of gin brings a harmonious note of juniper that is an excellent match with venison. You can also add juniper berries to the peppercorn mix for an extra flavor boost.

RECIPE BY MARK COCKCROFT

 

Ingredients
  • 1 package (2 pieces) Maui Nui venison shoulder blade chops
  • 1 cup Maui Nui venison bone broth
  • ¼ cup London dry gin (can sub for brandy, scotch, or even dry vermouth)
  • ½ cup heavy cream
  • 1 large shallot, minced
  • 1-1/2 Tbsp minced rosemary
  • 2 Tbsp minced fresh chives
  • 2 tsp mixed peppercorns (black, green, pink – or all black is just fine), very coarsely ground
  • 1 tsp fine sea salt, plus more for seasoning
  • 1 Tbsp butter
  • 1 Tbsp neutral oil
Directions
Step 1:
In a mortar and pestle, grind the rosemary and salt together until the rosemary has broken down and the salt is green. If you don’t have a mortar and pestle, mince the rosemary as finely as possible and mix well with the salt using your fingers to fully incorporate the two together.
Step 2:

Sprinkle the mixture evenly over both sides of both chops; set aside for 20 minutes. Assemble and prepare the rest of the ingredients.

Step 3:

When the chops have had time to season, add the oil to a large, heavy skillet and place it over medium-high heat. Add the chops, turning every few minutes, until richly browned on both sides and done to your liking (medium rare-medium, about 8 minutes total). Remove to a plate to rest.

Step 4:
Turn down the heat to medium and add the butter. Once melted add the shallots and a pinch of salt. Cook for a few minutes until soft and translucent, but not browned (adjust the heat as necessary). Turn off the heat, carefully add the gin, and return the pan to the stove. Note* You can flame the liquor if you want but be extra cautious.
Step 5:
When the liquid is almost gone add the broth and peppercorns, scraping up any remaining browned bits on the bottom of the pan. Simmer until reduced and slightly thickened - a spoon swiped across the bottom of the pan should leave a trail, about 3-5 minutes. Add the cream and cook for 1 minute.
Step 6:

Taste for seasoning and add salt if necessary. Add chives and mix well. Place each chop on a plate and drizzle with sauce. Enjoy!

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