Grilled Venison Chops with Ancho Chile Sauce
From EatingWell: 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.
Ancho chile sauce
- 4 dried ancho chiles
- 2/3 cup reduced-sodium beef broth
- 2 cloves garlic, minced (2 teaspoons)
- 1 1/2 tablespoons tomato paste
- 1 teaspoon sugar, or to taste
- 1/2 teaspoon dried oregano, preferably Mexican
- 1 1/2 teaspoons canola oil
- Salt, to taste
- 6 6-ounce venison chops, trimmed
- 1 clove garlic, peeled and cut in half
- 1/2 teaspoon canola oil
- Salt & freshly ground pepper, to taste
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-3) up to 1 week ahead. Bring to a simmer before serving.
Per serving: 263 calories; 7 g fat (2 g sat, 2 g mono); 145 mg cholesterol; 8 g carbohydrates; 1 g added sugars; 41 g protein; 3 g fiber; 199 mg sodium; 846 mg potassium.
Nutrition Bonus: Vitamin A (48% daily value), Iron (40% dv), Zinc (25% dv), Potassium & Selenium (24% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 6 very lean meat
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- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- January/February 1997
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