This recipe for venison chops is deliciously flavorful and will melt in your mouth; it will become a favorite venison recipe for you to use over and over. Fallow my easy venison cooking recipe for these chops and watch them get gobbled up. Be warned though, get yours while the getting is good! Once these chops are bit into, they will disappear rather quickly. This venison recipe is a great way to prepare chops for any occasion. Again, have plenty of chops on hand because people will want seconds of this great venison recipe!
1. 8 to 12 ounces of venison chops for each person.
2. Powdered meat tenderizer; lightly sprinkled on the chops
(use a tenderizer or fork to work this into the meat).
3. 1 cup of buttermilk in a gallon
plastic storage bag.
4. My venison rub recipe.
5. 1 cup of crushed (use a pie dough roller to crush) French fried onions.
6. 1 cup instant potato flakes.
8. 1 large onion-sliced.
7. 1/4 cup Olive oil.
Tenderize venison chops, place in gallon storage bag with buttermilk, seal, refrigerate overnight or 4-6 hours. Add crushed French fried onions and potato flakes into a gallon storage bag and shake well to mix. Drain off and pad dry excess buttermilk from venison. Sprinkle chops with my venison rub mixture. Place a few venison chops in bag with French fried onions and potato flakes; shake well to coat. Fry with sliced onions in hot olive oil turning only once. Cook to medium or medium rare. Do not overcook (listen now, or you won't be happy)!
Serve with baked potato, topped with butter, sour cream and chives. Add a tossed or chef salad with croutons' and hard rolls. And of course some great red wine.
Yum! Yum! To die for and oh so tender!
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