BROILED RANCH DEER CHOPS
Serves: 4
For the dry rub:
2 tbsp (30 mL) dried parsley 2 tsp (10 mL) dried onion flakes 2 tsp (10 mL) garlic powder 1 1/2 tsp (7.5 mL) dried dill 1/2 tsp (2.5 mL) kosher salt (or sea salt)
1/4 tsp (1 mL) ground black pepper
4 deer chops (2 lb/900 g in total), bone-in, 1-inch (2.5-cm) thick
2 tbsp (30 mL) vegetable oil
Optional:
1/2 cup (120 mL) buttermilk 1 chopped apple or pear (skin on) 2 tbsp (30 mL) blueberry or rhubarb jam
1. Combine parsley, onion flakes, garlic, dill, salt and pepper in a small bowl using a whisk or fork.
2. Season the chops with the dry rub, coating all sides evenly, in a nonreactive dish (glass, ceramic or stainless steel) large enough to hold the chops in a single layer. If using buttermilk, pour it over the meat now, turning the chops to spread it all over.
3. Cover with plastic wrap and marinate in the fridge for four to six hours, or overnight, turning periodically.
4. Preheat the oven to 500 F (260 C).
5. Drain buttermilk, if used, from the chops. Heat a cast iron frying pan over low heat for 10 minutes. Raise heat to high heat. Heat oil in the pan. Sear the meat for two to three minutes on each side.
6. Add apple or pear, if using, to the pan and coat with pan drippings. Transfer pan to the oven and broil chops for about two minutes on each side.
7. When the chops reach your preferred level of doneness, remove them from the pan. My preference is to cook them until medium rare, at 150 F (65 C), but Health Canada recommends cooking them until well done, at 165 F (75 C). Remove chops from pan, cover lightly with foil and let rest 10 minutes before serving.
8. Garnish each serving with the cooked fruit, pan drippings and a spoonful of jam if using.
Chef’s note:Buttermilk helps reduce the strong flavour of deer, so if you marinate the meat in it, you’ll end up with a taste more akin to what we are used to.