Grilled Venison Chops with Blackberry-Sage Brown Butter

Grilled Venison Chops with Blackberry-Sage Brown Butter

This summer, I learned the hard way, yet again, that stone fruits (specifically peaches, nectarines, and plums) really aren’t ready for prime time up here until August (apricots seem to usually be ready much sooner). I always try to force my will upon the stone fruits sometime in late June/early July, and every time I lose. This year I ceded the issue when I royally screwed up a nectarine crostata that shoulda woulda been delicious if not for unripe, horrifically uncooperative fruit.

So, we’ve been enjoying berries instead. Perhaps it’s the inner contrarian in me, but I absolutely love finding savory recipes for berries, despite the fact that they are so perfect in desserts and drinks. And make no mistake, I love berries in desserts and drinks! But, we’re consuming less sugar these days, so this just fits our lifestyle better, I guess. Fortunately, there are many, many methods of showcasing berries in all their sweet-tart glory that don’t add any sugar and are perfectly at home as your main dish for dinner.

grilled venison chops with blackberry-sage brown butter

Like this one. This one is beautiful. It came together very quickly, yet I would have happily paid $30 in a restaurant for it. This is one of the first recipes I made in the new apartment, (which is why the photography is subpar) as I was dying to try out my brand new indoor grill pan, and it taught me the value of saran-wrapping your smoke detector! Hashtag newer building problems.

Grilled Venison Chops with Blackberry-Sage Brown Butter

No matter. All worth it. Well, for us anyways. I suppose the neighbors may respectfully disagree… I hope y’all enjoy it!

Source: slightly adapted from The Bar Americain Cookbook by Bobby Flay

Ingredients:
4 (8 oz.) venison chops
2 tbs canola oil
Kosher salt and freshly ground black pepper
8 tbs unsalted butter, cut into pieces
4 fresh sage leaves, cut into thin strips, plus whole leaves for garnish
12 fresh blackberries, sliced in half

Directions:
Preheat your outdoor or indoor grill pan to high.
Brush both sides of the chops with the oil and season to taste with salt and pepper. Place on the hot grill and grill until golden brown, about 3 minutes. Flip the chops and grill 3 minutes on the other side, until you have a nice brown exterior and the inside is between medium-rare and medium. Venison is incredibly lean, so you really, really don’t want to cook them even a second past medium.
When done, transfer to a platter, tent with aluminum foil, and let rest 5 minutes.
While the venison is resting, melt the butter in a medium saucepan over medium-low heat. Add the sliced sage leaves and cook, occasionally stirring and turning the leaves, until the edges curl and the butter is dark amber but not black or burnt, about 5 minutes. Add the blackberries to the butter and cook for 20 seconds. Season to taste with salt and pepper.
Spoon some of the butter onto 4 large dinner plates. Top with the venison chops, and spoon some of the blackberries and butter over each top. Garnish with fresh sage leaves.

10 responses to “Grilled Venison Chops with Blackberry-Sage Brown Butter

  1. You know, I saw a cover photo on a magazine of steaks with blackberry sauce and wondered how it would taste. I had a very tender filet once with pomegranate seeds scattered on top, and it was a revelation!

    • Texan New Yorker

      Pomegranate sounds great too, I’ll have to try that sometime! I like the idea of beef with blackberries too. Thanks Katie!

  2. I grew up in WI where there’s always venison to go around! This venison recipe looks amazing – sharing it with all my friends back home!

    • Texan New Yorker

      Oh nice!! My husband grew up in western PA where deer hunting is almost a religious activity, so he grew up eating tons of venison too. You’d think that it would be so plentiful in the grocery stores in NYC seeing as how many deer there are upstate, but it’s actually rare to find it. Which is rather disappointing…
      Thanks Kristy, I hope y’all enjoy this recipe!

  3. I have never cooked venison. It looks really easy to work with, but I usually leave meats to my husband 🙂 But I bet he would have no issues giving this recipe a try! And I am with you, I try to rush fruits in certain seasons as well and that ends terribly…

    • Texan New Yorker

      Nice to know I’m not the only one rushing a fruit season, lol! Yeah, venison is easy to work with, though I’ve found you have to watch it a little more carefully than beef or lamb as it’s SO lean it’s not very forgiving if you cook it past medium. But I found that if you aim for medium-rare, then there’s a little wiggle room. Thanks Kacey!

  4. We love venison! I grew up with a dad who hunts regularly, and fresh venison was such a treat. This looks great!

    • Texan New Yorker

      That sounds so fun! My husband’s family always hunted venison, as did my sister’s husband. The most I would see as a kid was some sausage someone gave us as no one in my family hunted anything except shoe sales. Venison is so tasty though! Thanks Dee Dee!

  5. I’ve never cooked venison but this looks delicious! Actually the only venison I’ve ever had was in biscuits and gravy a longgg time ago. I think it’s time to branch out again!

    • Texan New Yorker

      Thanks Lauren! Now I’ve never had anything but pork in my biscuits and gravy, but venison sounds delicious! Going to have to try that one!

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