• 2 venison loin chop racks
• 2 tsps Whiskey Oakwood chips to smoke
THE FIRST MARINATION (30 mins)
• 5 tbsp malt vinegar /Apple wine vinegar/
*best if you can get your hand on unripe
green papaya (paste)
• 4 tsp garlic paste
• 2 tsp Home ground mustard paste
• 2 tsp red chili paste (*optional, to prep – soak for 3 hours, drain, boil in water, drain again and cool, blitz with very little water on none at all)
THE SECOND MARINATION (all sautéed and blitzed except the yogurt)
• 75g- Greek yoghurt
• 3 tbsp Caramelized onions
• 3 tbsp Garlic paste
• 3 tbsp Clarified butter to sauté
• 2 tbsp Ginger paste
• ½ tsp Select spices (coriander, cumin, red chili, cloves, cinnamon, nutmeg, black cardamon, leaf bay, black peppercorns)
1. To start the process, smoke the Wild Venison Loin Chops with whiskey oakwood for 5 minutes.
2. Marinade (1st) the loin chops with malt vinegar/ wine vinegar, home ground mustard, garlic paste, red chili paste. About 30 mins.
3. Marinade (2nd) the loin chops with the mix of Greek yogurt and the blitzed mix of garlic, onion, select spice mix, ginger, cracked salt, cooking oil. Its best over night or least about 3 hrs.
4. Bring a thick bottom cast iron pan to a medium to high heat, add cooking oil and butter, bring it to a golden hue/ light brown, (alternatively you may use an open fire bbq/grill), place the marinated loin chops (*best when at room temperature) and sear each side for 4 5 minutes on each side (*about an inch-thick chops), baste with clarified butter+oil jix as needed.
5. Remove and rest it before service with a sweet-tangy dip.
* It’s suggested to cook it rare to medium at best, as it may get too dry.
* If planning to barbequing on wood or charcoal then smoking isn’t recommended, as it would get the smokiness anyways.
* Ensure the chops are well rested before serving it as the juices evenly spread out to have a good bite throughout.