SuperGoose75 Posted February 6, 2023 Report Share Posted February 6, 2023 (edited) As per title, how do you cook your chops whither shoulder or cutlets? Or even your venison chops? Edited February 6, 2023 by SuperGoose75 Quote Link to comment Share on other sites More sharing options...
London Best Posted February 6, 2023 Report Share Posted February 6, 2023 I never make venison chops. I remove the back straps complete, remove the silver skin and cut the straps into medallions for cooking. One to one and a half minutes each side and rest at least six minutes. We tend to serve with mushrooms and roasted peppers with crusty bread and butter. Quote Link to comment Share on other sites More sharing options...
ditchman Posted February 6, 2023 Report Share Posted February 6, 2023 lamb chops ..........grilled and served with fresh made mint sauce.....and maybe redcurrant jelly..........and rowan jelly with venison.....keep it simple stupid ( KISS) Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted February 6, 2023 Report Share Posted February 6, 2023 I'm not a big fan of lamb, and particularly not of pink lamb, so the answer is "very well done" almost to the extent that some might call them burned to a crisp - but a bit of crisp goldenb lamb fat is OK. Pink lamb and white/translucent fat is not for me. Quote Link to comment Share on other sites More sharing options...
ditchman Posted February 6, 2023 Report Share Posted February 6, 2023 28 minutes ago, JohnfromUK said: I'm not a big fan of lamb, and particularly not of pink lamb, so the answer is "very well done" almost to the extent that some might call them burned to a crisp - but a bit of crisp goldenb lamb fat is OK. Pink lamb and white/translucent fat is not for me. i agree with you Quote Link to comment Share on other sites More sharing options...
mgsontour Posted February 6, 2023 Report Share Posted February 6, 2023 (edited) Pan fry or griddle pan, red hot with no oil. Start fat side down and turn until all coloured to your liking. I personally half an onion and do the same. Place lamb and onion into an oven tray and add a quarter of a wineglass of water into your pan to deglaze all the bits that have stuck and add this to your try, cover and in an oven at 180c for 45mins allow to rest and it's perfectly soft, tasty, tender AND WELL DONE. Make mint sauce with concentrate, vinegar, sugar and spring onion to suit your taste! Edited February 6, 2023 by mgsontour Quote Link to comment Share on other sites More sharing options...
SuperGoose75 Posted February 6, 2023 Author Report Share Posted February 6, 2023 8 hours ago, London Best said: I never make venison chops. I remove the back straps complete, remove the silver skin and cut the straps into medallions for cooking. One to one and a half minutes each side and rest at least six minutes. We tend to serve with mushrooms and roasted peppers with crusty bread and butter. Sounds delicious that. 7 hours ago, ditchman said: lamb chops ..........grilled and served with fresh made mint sauce.....and maybe redcurrant jelly..........and rowan jelly with venison.....keep it simple stupid ( KISS) Nothing wrong with that sir. 1 hour ago, JohnfromUK said: I'm not a big fan of lamb, and particularly not of pink lamb, so the answer is "very well done" almost to the extent that some might call them burned to a crisp - but a bit of crisp goldenb lamb fat is OK. Pink lamb and white/translucent fat is not for me. You have tastes very much like my father. That said he probably ate too much of the crispy fat. My favourite part of the lamb is the shank cooked long,low and slow. 1 hour ago, mgsontour said: Pan fry or griddle pan, red hot with no oil. Start fat side down and turn until all coloured to your liking. I personally half an onion and do the same. Place lamb and onion into an oven tray and add a quarter of a wineglass of water into your pan to deglaze all the bits that have stuck and add this to your try, cover and in an oven at 180c for 45mins allow to rest and it's perfectly soft, tasty, tender AND WELL DONE. Make mint sauce with concentrate, vinegar, sugar and spring onion to suit your taste! A ha..! A man that knows his onions. I use basically the same technique and was taught by my father. As you say only put one tray into a larger tray topped up with water "A ban-marie'' and cooked for an hour in a hot oven and you will have the tenderous,melt in the mouth lamb chops that come away from the bone that can be sucked clean.😋 Quote Link to comment Share on other sites More sharing options...
Robden Posted February 7, 2023 Report Share Posted February 7, 2023 I think it's a bit of a chef's thing. Convince Joe public that eating undercooked meat is better for taste etc, then, cooking takes less time, so more bums on seats in the service. JMHO. Quote Link to comment Share on other sites More sharing options...
Nuke Posted February 7, 2023 Report Share Posted February 7, 2023 Walk it through a warm room and serve with a bottle of red vine. /Markus Quote Link to comment Share on other sites More sharing options...
yates Posted February 7, 2023 Report Share Posted February 7, 2023 20 minutes ago, Robden said: I think it's a bit of a chef's thing. Convince Joe public that eating undercooked meat is better for taste etc, then, cooking takes less time, so more bums on seats in the service. JMHO. I tend to agree with you on this point. O ce saw a TV chef cook pork that was pink in the middle. Vile Quote Link to comment Share on other sites More sharing options...
Robden Posted February 7, 2023 Report Share Posted February 7, 2023 19 minutes ago, Nuke said: Walk it through a warm room and serve with a bottle of red vine. /Markus Why walk? Just put it under yout armpit for 35.5 seconds for medium rare. Quote Link to comment Share on other sites More sharing options...
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