Venison Chops
Marinated Venison Chops are a cut from a whole rib rack of venison and make the most amazing individual steaks. Marinated in our favorite coffee, brown sugar and garlic marinade and then quickly seared on the grill. This is the absolute best recipe for tender and flavorful venison chops.
We have a whole family of deer hunters and were lucky enough to harvest a really nice deer during archery season on the ranch. We always look forward to the venison steaks and this recipe did not disappoint.
- Venison is a great lean protein to add to your dinner routine. When cooked properly, it’s quite delicious and is sure to be a family favorite.
Ingredients Needed
- Venison Rib Rack
For the Marinade:
- brewed coffee
- brown sugar
- Worcestershire sauce
- Dried Basil
- Dried Oregano
- Dried Thyme
- smoked paprika
- granulated garlic
- kosher salt
How to Marinate Venison Chops
- In a small saucepan, add all of the marinade ingredients and place over medium heat.
- Whisk often, cooking just until brown sugar is dissolved.
- Pour into a bowl and cool to room temperature. Speed up the cooling process by placing marinade in the freezer for about 10 minutes.
- Cut venison rib rack up into chops, slicing between the bones, creating individual steaks.
- Remove any excess fat and silver skin.
- Place venison chops into a gallon plastic bag and pour marinade over the top.
- Press out excess air and seal the bag. Turn over coating the chops well in the marinade.
- Refrigerate for 3- 4 hours.
How to Grill Marinated Venison Chops
- Prepare a grill fire to 300° using hickory or pecan for smoke flavor.
- Remove venison from marinade and discard the marinade.
- Place chops over indirect fire, cook for 5 minutes with the grill closed.
- Flip the chops and continue to cook to desired doneness, 3- 5 minutes more for rare. Use a digital meat thermometer to test, we pulled ours at about 135°.
Temperatures for Venison Chops:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
- Rest venison chops for about 5 minutes before serving.
What to Serve with Venison Chops
Garlic Butter Baked Potatoes, Grilled Vegetable Rice Pilaf and Grilled Asparagus are great side dishes for venison steaks. Add grilled garlic bread for a complete meal.
More Venison Recipes You Must Try
Add these Marinated Venison Chops to your fall harvest menu this year. It’s a fantastic meal that you can feel good about feeding your family. This venison is flavorful, tender and so delicious.
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Grilled Venison Chops
Ingredients
- 1 whole venison rib rack
- ¾ cup brewed coffee
- 1 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- 1 teaspoon kosher salt
Instructions
- Prepare the marinade: In a small saucepan, add all of the marinade ingredients and place over medium heat.
- Whisk often, cooking just until brown sugar is dissolved.
- Pour into a bowl and cool to room temperature. Speed up the cooling process by placing marinade in the freezer for about 10 minutes.
- Cut venison rib rack up into chops, slicing between the bones, creating individual steaks. Remove any excess fat and silver skin.
- Place venison chops into a gallon plastic bag and pour marinade over the top.
- Press out excess air and seal the bag. Turn over coating the chops well in the marinade.
- Refrigerate for 3- 4 hours.
- Prepare a grill fire to 300° using hickory or pecan for smoke flavor.
- Remove venison from marinade and discard the marinade.
- Place chops over indirect fire, cook for 5 minutes with the grill closed.
- Flip the chops and continue to cook to desired doneness, 3- 5 minutes more for rare. Use a digital meat thermometer to test, we pulled ours at about 135°.
- Rest 5 minutes before serving.
Notes
Temperatures for Venison Chops:
- Rare: 130°
- Medium Rare: 140°
- Medium: 155°
Nutrition
