Double-Cut Wild Caught Venison Chops With Plum And

Name: Double-Cut Wild Caught Venison Chops With Plum And Guajillo Chile Bbq Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 double-cut Frenched venison chops; 1 1/2 tablespoons extra virgin olive oil; 3/4 cup yellow onion, minced; 2 teaspoons garlic, minced; 1/2 pound small red plums, grand rosa would be nice, pits removed; 6 guajillo chiles, (these are dried) stems removed and seed, then cut into thin strips; 1/2 cup water; 1 tablespoon brown sugar; 3 tablespoons honey, a light variety prefered; 1/4 cup cider vinegar; 2 tablespoons tomato sauce; Kosher salt and fresh ground pepper

Servings: persons

4 double-cut Frenched venison chops
1 1/2 tablespoons extra virgin olive oil
3/4 cup yellow onion, minced
2 teaspoons garlic, minced
1/2 pound small red plums, grand rosa would be nice, pits removed
6 guajillo chiles, (these are dried) stems removed and seed, then cut into thin strips
1/2 cup water
1 tablespoon brown sugar
3 tablespoons honey, a light variety prefered
1/4 cup cider vinegar
2 tablespoons tomato sauce
Kosher salt and fresh ground pepper

1
Season the chops with salt and place them on a wrack and put them in the fridge.
2
Place a medium sized sauce pan over medium heat add the chiles and toast them lightly. Remove them from the pan and then add the olive oil and onions to the pan. Sweat the onions until they begin to soften. Add the garlic and plums and then season with a little salt and fresh ground pepper. Once the plums begin to give up their juices add the chiles, water, brown sugar, honey, cider vinegar and tomato sauce.
3
Bring to a boil and reduce the heat to a simmer and simmer until the chiles are softened. Remove the sauce from the heat and let it cool.
4
Place the sauce into the bowl of a food processor and puree until smooth. Place a strainer over a bowl and pass the sauce through the strainer to remove any chile skins, plum skins and seeds. Rinse the sauce pan and place the sauce back into the pan.
5
Heat your grill for direct heat grilling. Season the chops with fresh ground pepper. Grill the chops to rare and remove them to let them rest for 10 minutes. While they are resting warm the BBQ sauce and taste it. Adjust the seasoning if necessary. Put the chops back on the grill and finish the chops by cooking them no further than medium or the venison will be dry. Plate and serve immediately.

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 double-cut Frenched venison chops, 1 1/2 tablespoons extra virgin olive oil, 3/4 cup yellow onion, minced, 2 teaspoons garlic, minced, and more.

Yes, Double-Cut Wild Caught Venison Chops With Plum And Guajillo Chile Bbq Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Double-Cut Wild Caught Venison Chops With Plum And Guajillo Chile Bbq Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions