Reverse-Seared Venison Chops With Fresh Herbs
Learn how to make juicy reverse‑seared venison chops with fresh herbs, garlic butter, and perfect medium‑rare results every time.
Reverse-Seared Venison Chops With Fresh Herbs
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
4
15 minutes
45 minutes
280
American
Main Dish
If you’ve been wondering how to cook venison chops without drying them out, the reverse sear is your answer. Venison is lean, so pulling it at the right temperature makes all the difference between a perfect medium-rare chop and a tough, overcooked one.
These reverse-seared venison chops get smoked low and slow on the rack, then sliced and seared in a cast iron skillet with garlic herb butter. The reverse-sear method gives you total control over the internal temperature, so the meat stays juicy and pink from edge to edge.
This venison chops recipe is one of the best ways to cook a whole venison rib rack. Smoking the rack first builds a layer of flavor, and finishing individual chops in butter with fresh rosemary, thyme, and garlic takes them over the top.
Ingredients
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1 whole venison rib rack
- Beef seasoning rub (Meat Church Holy Cow works well; Holy Gospel is a great alternative)
Coarse cracked black pepper
Olive oil
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1/2 stick unsalted butter
3–6 cloves of garlic, crushed
Fresh rosemary
Fresh thyme
Fresh oregano
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Cast iron skillet or griddle for searing
Thermoworks instant-read thermometer
- A sharp, clean knife
Directions
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Set up your pellet grill or smoker at 250°F. Hickory, mesquite, or oak all work well for venison chops.
If you don’t have a smoker, create a two-zone fire on a charcoal grill by pushing the coals to one side. The venison chops will cook on the cooler side, away from direct heat.
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- Remove any excess fat or silver skin from the rib rack with a sharp kitchen knife. Trimming the silver skin removes the “gamey” taste some people notice with wild game.
Apply a light coating of olive oil to act as a binder. Season the rack moderately with your beef rub, then add coarse cracked black pepper all around the meat. Let the seasoning set for at least 15 minutes before the rack goes on the smoker.
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Place the rib rack directly on the cooking grate. If you’re using a two-zone grill setup, position the rack over the cooler side.
Smoke until the thickest part of the rack hits 120°F internal temperature. At 250°F, this takes about 35–45 minutes depending on the size of the rack.
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Pull the rack once it reaches 120°F internal. Tent it loosely with aluminum foil and let it rest for 10 minutes.
Resting gives the juices time to redistribute through the meat. The internal temperature will continue to climb a few degrees during this step, so don’t skip it.
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Grab a freshly sharpened knife and slice the rack into individual chops or double chops. Clean cuts between the bones keep the presentation tight and make each venison chop uniform for searing.
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Heat a cast iron skillet over medium-high heat. Slowly melt the butter and add the garlic and fresh herbs. Don’t let the pan get too hot, or the butter will burn.
Sear each venison chop for 30–60 seconds per side. Use a spoon to baste and coat each chop in the garlic herb butter as it cooks. Pull the chops at 130–135°F internal for a perfect medium-rare finish.
