fourarmed
11-17-2005, 07:27 PM
Venison loin chops or round steak
Butter (a quarter-stick at minimum)
Blackening spice (3 parts paprika, 1 part each onion powder,
garlic powder, black pepper, red pepper, cumin, thyme)
Preheat oven to 180. Put a heavy iron skillet or griddle on a propane burner (OUTDOORS! THIS SMOKES!) and turn the fire all they way up. Melt the butter on a platter in the micro-wave, and dredge the chops in it. Shake seasoning on one side of 2 or 3 chops and throw them in the skillet after its surface has gotten hot enough to turn from black to gray. After 30 seconds to a minute (depending on chop thickness) season the top sides and turn. Give them the same on that side, and return them to the platter. Continue until all have been blackened, then rest them in the oven for about a half hour. They will be pink and juicy on the inside and the remaining butter on the platter will combine with the meat juices to produce the greatest stuff you ever dipped bread into.
This works fine over a fire, too. Use a dutch oven instead of a platter, and set it beside the fire - not too close, you want them rare - to rest the blackened chops.
Butter (a quarter-stick at minimum)
Blackening spice (3 parts paprika, 1 part each onion powder,
garlic powder, black pepper, red pepper, cumin, thyme)
Preheat oven to 180. Put a heavy iron skillet or griddle on a propane burner (OUTDOORS! THIS SMOKES!) and turn the fire all they way up. Melt the butter on a platter in the micro-wave, and dredge the chops in it. Shake seasoning on one side of 2 or 3 chops and throw them in the skillet after its surface has gotten hot enough to turn from black to gray. After 30 seconds to a minute (depending on chop thickness) season the top sides and turn. Give them the same on that side, and return them to the platter. Continue until all have been blackened, then rest them in the oven for about a half hour. They will be pink and juicy on the inside and the remaining butter on the platter will combine with the meat juices to produce the greatest stuff you ever dipped bread into.
This works fine over a fire, too. Use a dutch oven instead of a platter, and set it beside the fire - not too close, you want them rare - to rest the blackened chops.