Venison chops or backstrap medallions are simple to cook. You need a hot pan or grill, salt, pepper, lemon and good technique. It’s easy! No marinade is needed here.
Venison chops, salt (good quality if you can. I like to use Celtic sea salt before cooking and Maldon sea salt to finish), high heat tolerant oil (duck fat, avocado oil, tallow, clarified butter, etc), garlic cloves, peeled and smashed, fresh thyme sprigs, fresh cracked pepper, fresh lemon juice
If you give this recipe a try, I would love if you left a review & star rating on the post! It means the world to me and my family!