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Recipe contributed by Editor-in-Chief J. Townsend.
I have been recently inspired to experiment with several spice blends as well as some traditional French recipes. As a result, you have the above mentioned dish. The venison, being a Southern California mule deer, is a little more heavy on flavor than most whitetail deer from other parts of the country. I never seek to mask this flavor, but more so exemplify it with added flavors.
The addition of the caper aioli gives the meat a citrus bite as well as the lovely velvet smoothness that accompanies all aioli. You are going to need a big hunk of bread to spread this dip on when you are done with your meat. For those of you who may not know what aioli is, think mayonnaise but higher quality, less negative health effects, and a better flavor. Just as a reminder, this aioli is made with raw egg.**
Once grilled, the Herbes de Provence are a beautiful aroma and flavor to accompany the earthiness of the eggplant as well as accompany the flavors of the venison and aioli. I normally push the use of fresh herbs but with the quick grilling and high heat, fresh herbs may burn easily so I recommend the use of dried herbs for this mixture.
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- 1 large egg**
- 1 tablespoon of capes, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons horseradish cream
- ½ cup olive oil
- Add the egg, capers, salt, black pepper, and horseradish cream to a food processor
- Turn the processor on and slowly pour in the oil until a mayonnaise like consistency is reached
- Remove and chill immediately until served
Herbes de Provence Grilled Eggplant
- 2 medium eggplants
- 2 tablespoons oil (olive, grape seed, coconut, etc)
- 1 teaspoon dried savory
- 1 teaspoon dried marjoram
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 teaspoons sea salt
- Mix all of your spices together
- Chop the Eggplant into Â¾ inch discs and toss them in the oil
- Amply season each side of each disc with the seasoning
- Preheat your grill to medium high heat and cook for 1-2 minutes on each side or until crispy and to your liking
Mustard and Red Peppercorn Crusted Venison Chops
- 2 lbs of venison chops or steaks
- 1 tablespoon of oil
- 1 tablespoon mustard seeds
- 2 teaspoons of salt
- 2 teaspoons of red peppercorns
- Bring the chops to room temperature and pat dry with a paper towel
- Coat each side of the chops with the oil
- Place a small pan over medium high heat
- Add the salt, mustard seeds, and peppercorns to the pan
- Roast over the fire for 1-2 minutes, stirring continuously
- Remove from the pan and place in a coffee grinder or mortar and pestle.
- Grind for a few seconds (You do not want to turn the spices into a powder)
- Amply coat each side of the chops with the seasoning mixture
- Bring your grill to high heat and sear the steaks to your desired doneness.
** Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.