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Tandoori Venison Chops


These Tandoori Venison Chops combine the smoky, aromatic spices of traditional tandoori marinade with the rich, lean flavour of venison. Marinated in yogurt, garlic, ginger, and a blend of warming spices, the venison becomes incredibly tender while retaining its distinct gamey taste. 

Venison Tandoori Chops

Preparation

  • Prep Time: 5 minutes
  • Marinade Time: 12 hours
  • Cook time: 10 minutes
  • Serves: 2 people

Ingredients

  • 4 x venison chops
  • 1 tbsp vegetable oil
  • 1 tbsp garlic puree
  • 1 tbsp ginger puree
  • 1 tbsp chilli paste
  • 1 tbsp garam masala
  • 2 tsp chili powder
  • 1 lemon juice and zest
  • Pinch of salt
  • 120 g Greek yogurt
  • 2 tbsp fresh chopped coriander
  • Raita and naan bread to serve

Instructions

  1. Place the venison chops in a bowl and add the vegetable oil, garlic, ginger, chili paste, garam masala, chilli powder, lemon and a generous pinch of salt. Using your hands, rub the marinade thoroughly into the meat.
  2. Now add the yogurt and combine with the venison chops and marinade.
  3. Cover and leave the chops to marinate in the fridge for at least 12 hours, however, the longer the better.
  4. When ready to cook, take the venison chops out of the fridge and leave them to come up to room temperature.
  5. Grill or barbecue the chops for 2 to 5 minutes each side depending on both the thickness of the chops and your preference on how you like them cooked. Leave to rest for 5 minutes after cooking.
  6. Serve the tandoori venison chops with chopped coriander, raita (mint yogurt) and warm naan bread.

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