Pan Seared Venison and Potato Cakes

Pan Seared Venison Chops                                                                                                                                                                  by: Rachelle

  • 2 pounds venison chops
  • 1-2 Tbsp bacon fat (or butter)
  • Salt
  • Black pepper
  • Thyme
  • Granulated garlic
  • Cayenne powder
  1. Preheat oven to 450.
  2. Allow venison to come to room temperature.
  3. Pat chops dry and liberally season both sides with salt, black pepper, cayenne and thyme.
  4. Heat bacon fat in oven safe pan over medium-high heat. 
  5. Sear the chops in the bacon fat, 2-4 minutes per side.
  6. Move pan to the preheated oven and cook the chops an additional 4-8 minutes, or until cooked medium-rare (130-140 degrees).

Garlic and Onion Sauce

  • 2 cloves garlic
  • 1/4 cup onion (chopped)
  • 2 cups broth/stock (beef or venison)
  • 2 Tbsp butter
  • Salt
  • Black pepper
  • 1 tsp Paprika
  • 1 tsp Cayenne powder


  1. Heat butter in a saucepan until melted.
  2. Add garlic and onion, cook until starting to caramelize.
  3. Add paprika and cayenne, and salt and pepper to taste. Stir to combine.
  4. Add broth and bring to a boil.
  5. Reduce heat and allow to simmer until sauce reduces by half and starts to thicken.
  6. Serve over pan seared venison chops.

Fried Potato Cakes

  • Light tasting oil such as avocado (enough to cover
    the pan 1/4 inch)
  • 2 cups mashed potatoes
  • 2 Tbsp sour cream
  • 1/4 cup onion (minced)
  • 1 egg (lightly beaten)
  • 1 1/2 tsp dried chives
  • Salt and pepper to taste


  1. Heat light tasting oil in a deep pan.
  2. Combine mashed potatoes, sour cream, onion, egg, chives, salt and pepper.
  3. Drop spoonfuls of the potato mixture into the hot oil, pressing to flatten into cakes.
  4. Fry 3-4 minutes per side until golden brown on both sides.