Drooling on keyboard. It's like when Piano posts his plating pics.
I'm going to try this with some young whitetail chops. Thanks for sharing, bishop311! If you have any more specific recipe directions, let me know, if you have time.
Thanks! I'd treat those whitetail chops just like lamb chops since lamb, when overcooked, dries out and gets tough just like venison does.
I'd sprinkle both sides of your chops with salt, pepper, a touch of onion powder, a touch of garlic powder and even some finely minced fresh garlic, then hit it with some dried Egyptian basil (you can get it from the more uppity places like Whole Foods, etc. -- it has a nice peppery finish to it) and then some good olive oil on each side of your chops and then massage those babies like the were rich tourists in Thailand -- work all the oil and spices in. Then, pop them in a covered container and let them marinate for at least a couple of hours.
To cook, heat up a pan to medium heat, then add a couple 2 or 3 of tbsp of olive oil and pop those suckers on the pan, being careful not to overcook them on each side. When done to your liking, set the chops aside, give your pan a quick wipe-out with a paper towel to get rid of the burned bits, return the pan to medium heat and then throw in 2 more tbsp of olive oil, 1 cup of cherry tomatoes (sliced in half) and a cup of Kalamata olives (also sliced in half) and saute them for only one minute. Serve your chops on a plate with the sauteed tomatoes and olives on top. That would be crazy delicious man!! Hope you enjoy... and post pics!
