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Grilled Venison Chops with Ancho Chile Sauce
Grilled Venison Chops with Ancho Chile Sauce
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From: EatingWell Magazine, January/February 1997
This spicy, earthy ancho chile sauce would be delicious served with roasted chicken as well. Make it a meal: Serve alongside Cheese Grits.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- Ancho chile sauce
- 4 dried ancho chiles
- ⅔ cup reduced-sodium beef broth
- 2 cloves garlic, minced (2 teaspoons)
- 1½ tablespoons tomato paste
- 1 teaspoon sugar, or to taste
- ½ teaspoon dried oregano, preferably Mexican
- 1½ teaspoons canola oil
- Salt, to taste
- Venison
- 6 6-ounce venison chops, trimmed
- 1 clove garlic, peeled and cut in half
- ½ teaspoon canola oil
- Salt & freshly ground pepper, to taste
Preparation
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Active
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Ready In
- To make sauce: Tear chiles into long strips. Discard stems and seeds. Heat a large heavy skillet over medium heat. Toast chiles, pressing down with a wide spatula and turning once or twice, until they give off a roasted aroma, about 2 minutes. Transfer the chiles to a bowl. Add boiling water to cover. Let sit until softened, about 20 minutes. Drain.
- Combine the softened chiles, broth, garlic, tomato paste, sugar and oregano in a blender. Blend until very smooth. (If the mixture is too thick, add just enough water to give the sauce a smooth consistency.)
- Heat oil in a medium heavy-bottomed saucepan over low heat. Add chile puree and cook, stirring constantly, until sauce has darkened and thickened slightly, about 5 minutes. Remove from heat and strain through a fine sieve. Adjust seasonings with salt and more sugar, if desired.
- To grill venison: Preheat a grill or heat a cast-iron grill pan or skillet over high heat. Rub venison chops on both sides with garlic and brush lightly with oil. Season with salt and pepper.
- Grill or sear the chops until browned on the outside but still pink in the center, 1 to 2 minutes per side.
- Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-3) up to 1 week ahead. Bring to a simmer before serving.
- Per serving: 261 calories; 7 g fat(2 g sat); 3 g fiber; 8 g carbohydrates; 41 g protein; 15 mcg folate; 145 mg cholesterol; 1 g sugars; 1 g added sugars; 2,382 IU vitamin A; 1 mg vitamin C; 21 mg calcium; 7 mg iron; 240 mg sodium; 837 mg potassium
- Nutrition Bonus: Vitamin A (48% daily value), Iron (39% dv)
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 6 lean meat
