backstrap

It's not just the taste that makes pasta a family favourite — thanks to a few pantry heroes, this is on the table in 20 minutes.

Fettuccine with lamb and chargrilled capsicum

fettuccine

olive oil

each) lamb eye of loin (backstraps)

btl chargrilled capsicum, drained, cut into thin strips

btl bought basil pesto

This dish will make you feel like you're soaking up the sunshine on a Greek island, no matter where you are!

Greek lamb with watermelon salad

tsp cumin seeds

rosemary

black peppercorns

tsp dried chilli flakes

lemon

orange

extra virgin olive oil

lamb backstraps,

mint leaves, chopped

(95 grams) Greek Style Yoghurt

lemon juice

watermelon flesh, roughly chopped

feta, crumbled

mint leaves

(60 grams) pitted kalamata olives, sliced

Enjoy easy Chinese at home with this lamb dish flavoured with hoisin sauce. All you need is 25 minutes to make this delicious low-fat weeknight wonder.

Hoisin-glazed lamb with pak choy

milliliters (1/4 cup) hoisin sauce

dry sherry

lamb eye of loin (backstrap)

Olive oil spray

garlic cloves, finely chopped

tsp finely chopped fresh ginger

baby pak choy, quartered lengthways

milliliters (1/4 cup) Massel chicken style liquid stock

oyster sauce

white pepper

white rice,

Simple, fresh flavours abound in this Asian lamb stir fry and coconut rice recipe.

Lamb stir-fry with coconut rice (gluten-free)

tbsp tamari*

tsp bicarbonate of soda

tsp arrowroot*

sunflower oil

lamb backstrap,

ginger,

red chilli, seeds removed, thinly sliced

peeled,

snow peas, ends trimmed, halved diagonally

spring onions,

coconut cream

Basmati rice

Treat yourself to a taste of the Middle East with this spiced lamb served on a bed of creamy eggplant. Roast cauliflower brings out a subtle nutty flavour that's perfect with cumin-spiced lamb.

Lamb with chunky babaganoush and roasted cauliflower tabouli

cauliflower,

(about 1.1kg) lamb eye of loin (backstraps)

tsp cumin

Vegetable oil, to shallow-fry

(about 600 grams) eggplant, peeled, cut into 1cm-thick slices

garlic clove, crushed

parsley leaves

red onion, thinly sliced

tsp sumac

Tamar Valley Greek Style Yoghurt,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751742110001&=domain=taste

5348771529001-5751742110001

A high-protein dinner you can make in 15 minutes, this lamb backstrap recipe is perfect for busy weeknights.

Lamb with honey mustard sauce

lamb backstraps

salt and pepper

tsp cornflour

(375 milliliters) Massel beef stock

tbsp honey

tbsp wholegrain mustard

green onion, chopped

Whether you're having a dinner party or just in the mood for something special without too much hassle, this gorgeous lamb backstrap recipe is for you.

Lamb with sundried tomato & onion jam

unsalted butter

red onions, peeled, thinly sliced

(80 milliliters) honey

Jacob's Creek Reserve Cabernet Sauvignon

balsamic vinegar

tbsp sundried tomato paste

cherry tomatoes, on the vine

beef stock (see Notes)

Mongolian-style lamb stir-fry

1kg lamb eye of loin (backstraps),

soy sauce

tbsp black bean sauce

tbsp rice wine vinegar

garlic cloves, crushed

tsp finely grated fresh ginger

tsp Chinese five spice powder

peanut oil

spring onions, trimmed, thinly sliced crossways

milliliters (1/2 cup) Massel beef stock

tsp sesame oil

water

green shallots, ends trimmed, thinly sliced diagonally

rice,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

Moroccan lamb with pea & lemon couscous

Moroccan seasoning blend (MasterFoods brand)

milliliters (2 cups) Massel vegetable liquid stock

sugar snap peas, topped, thinly sliced lengthways

(2 cups) couscous

Salt & black pepper

As nights get nippy, take comfort in a hearty dinner, perfect for warming up your midweek, without breaking a sweat!

Spiced lamb with dried fig couscous

(70 grams) Greek Style Yoghurt

cardamom

(180 grams) couscous

figs

(75 grams) pistachios, toasted, halved

Venison chops or backstrap medallions are simple to cook. You need a hot pan or grill, salt, pepper, lemon and good technique. It's easy! No marinade is needed here.

How to Cook Venison Chops | No Marinade Needed

venison chops

garlic cloves,

thyme

pepper

First, you&#8217;re going to remove the chops out of the fridge about 30 minutes prior to cooking so they can start to come to room temp and cook more evenly. Then, PAT THEM DRY. You always want to pat proteins dry before searing because it creates a better, harder seat and crust on the meat.

Next, heat a cast iron pan or grill over medium-high heat. I prefer the cast iron method so I’ll talk about that here. But know you can also use your grill and you can preheat that to medium-high, too.

While your pan heats, salt the meat generously (about 1/4 tsp. per chop) and pat dry AGAIN with a towel.

When the pan is hot, add some sort of high heat tolerant cooking fat (duck fat, avocado oil, etc) and add the meat to the pan.

Cooking time will vary depending on the size of your chops. But, when you have a nice sear on one side (anywhere from 2-5 minutes) flip the meat. Then, add about 1-2 tablespoons of butter, smashed garlic cloves, and fresh thyme to the pan. Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops.

Once the internal temperature reaches about 115-125F, remove the meat from the pan. If you’re grilling just flip and grill on each side for 2-5 mins. You do NOT want to cook venison over medium-rare. I like rare plus. Trust me and get used to cooking it this way.

Let it rest for at least 10 minutes before slicing against the grain.

Season with some fresh cracked pepper, flakey salt (or regular salt – just a pinch), and a little squeeze of lemon. You’re done! That’s all there is to it.

https://www.youtube.com/watch?v=2aNOTvfq6hs

This is the method I use to cook perfectly tender and juicy venison chops every time. Get the full recipe here: https://www.missallieskitchen.com/how-to-cook-venison-chops

Chops are cuts of meat from the backstrap or loin of the deer that run along its back from the shoulder to the hindquarter. You'll see this cut done whole (often called the backstrap) or cut into chops with either part of the backbone or rib (this is what you'll notice with a "tomahawk steak") or boneless. In short, chops are delicious cuts sourced from the loin meat running next to the spine. 

Venison chops are some of the most sought-after cuts out of a deer because they're naturally so tender. They're tender because they're non-loadbearing and free of connective tissue. The more a muscle bears weight the more muscle fibres it contains making it tough. For example, shoulder meat is best left on the bone and braised low and slow because the meat is so tough. And connective tissue can be rubbery when it isn't cooked low and slow giving it a chance to melt. 

So, for venison chops, the real key to keeping them tender is to not overcook them. You're looking for medium-rare or even rare plus - I pull my steaks from a heat source between 115F-125F.  

Cooking perfect venison chops couldn't be more simple. First, you're going to remove the chops out of the fridge about 30 minutes prior to cooking so they can start to come to room temp and cook more evenly. Then, PAT THEM DRY. You always want to pat proteins dry before searing because it creates a better, harder seat and crust on the meat.
Next, heat a cast iron pan or grill over medium-high heat. I prefer the cast iron method so I’ll talk about that here. But know you can also use your grill and you can preheat that to medium-high, too. 
While your pan heats, salt the meat generously and pat it dry AGAIN with a towel. When the pan is hot, add some sort of high heat tolerant cooking fat (duck fat, avocado oil, etc) and add the meat to the pan.
Cooking time will vary depending on the size of your chops. But, when you have a nice sear on one side (anywhere from 2-5 minutes) flip the meat. Then, add about 1-2 tablespoons of butter, smashed garlic cloves, and fresh thyme to the pan. Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops. Once the internal temperature reaches about 115-125F, remove the meat from the pan. If you’re grilling just flip and grill on each side for 2-5 mins. You do NOT want to cook venison over medium-rare. I like rare plus. Trust me and get used to cooking it this way.

Let it rest for at least 10 minutes before slicing against the grain. Season with some fresh cracked pepper, flakey salt (or regular salt – just a pinch), and a little squeeze of lemon. You’re done! That’s all there is to it.

IG: https://www.instagram.com/miss.allieskitchen/
Website: https://www.missallieskitchen.com/
Cookbook: https://www.amazon.com/Venison-Every-Day-No-Fuss-Cooking/dp/1645671240

How to Cook Venison Chops (No Marinade Needed)

Top 12 backstrap recipes from across the web

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Top Tags

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Lamb with honey mustard sauce

Lamb with sundried tomato & onion j...

Mongolian-style lamb stir-fry

Moroccan lamb with pea & lemon cous...

Spiced lamb with dried fig couscous

How to Cook Venison Chops | No Mari...

How to Cook Venison Chops | No Mari...

Top 12 backstrap recipes from across the web

The most viewed backstrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fettuccine with lamb and chargrille...

Greek lamb with watermelon salad

Hoisin-glazed lamb with pak choy

Lamb stir-fry with coconut rice (gl...

Lamb with chunky babaganoush and ro...

Lamb with honey mustard sauce

Lamb with sundried tomato & onion j...

Mongolian-style lamb stir-fry

Moroccan lamb with pea & lemon cous...

Spiced lamb with dried fig couscous

How to Cook Venison Chops | No Mari...

How to Cook Venison Chops | No Mari...

The most viewed backstrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine