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Spicy Venison Rib Chops
Ingredients
- 4 deer rib chops, about 3 or 4 ounces each
- 1 tablespoon coconut sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 teaspoon chipotle chili powder
- pinch cayenne pepper, or to taste
- 1/2 teaspoon kosher or sea salt
- few grinds black pepper
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Directions
- Mix the coconut sugar and spices together in a small bowl. Generously rub the chops with the spice mixture and allow them to rest at room temperature, for about an hour.
- Heat a large skillet or griddle over high heat until smoking and sear the chops, about a minute per side. Reduce the heat to medium and continue cooking until the chops reach an internal temperature of about 135 F, or about 3 additional minutes per side.
- Remove the chops to a plate or cutting board and cover loosely with aluminum foil. Allow to rest for 15 minutes before plating and serving.
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