Paraduxx Recipes
Grilled Venison Chops with Blue Cheese-Fennel Butter
Serves 4
- 1/2 c. unsalted butter
- 3 oz. blue cheese, crumbled
- 1 T. fennel seeds, toasted and crushed
- 1/2 t. Worcestershire sauce
- 2 T. kosher salt
- 1 T. freshly ground black pepper
- 4 Venison chops
- olive oil
- kosher salt
- freshly ground black pepper
In a stand mixer fitted with the whip attachment, whip the butter until soft and fluffy. Add the blue cheese, fennel seeds, Worcestershire, salt and pepper to mix well.
On parchment paper or plastic wrap spread butter evenly and roll to shape into a log about 1 1/4" thick. Refrigerate for at least 1 hour until hardened, or preferably overnight.
Prepare and heat grill. Brush venison chops lightly with olive oil and season gently with salt and pepper. Grill over medium-high heat 2 - 3 minutes per side depending on thickness. Venison is very lean and will cook quickly. Be careful not to over-cook, venison is best eaten medium rare.
Slice blue cheese butter log into 1/4"-thick discs. While the chops are still hot, place 2 pats of butter on each chop. Serve immediately.
