Young chef features venison chops

Amanda Burns is a 15-year-old honor student at Ennis High School.

Amanda Burns

She is a member of the Ellis County 4H Ag Mechanics Show Team, plays varsity tennis, participates in NASP competition archery and is an avid outdoorswoman.

Recently, she was selected to be the first student from Texas to travel to New Zealand for an ecological habitat study and youth hunt for Red Stag.  The group is headed up by Scott Jordan, who is a world-renowned educator out of New York.

Scott has been taking students from New York on once-in-a-lifetime educational opportunities for 10 years. This will be the first year his program has been expanded to include kids from other states and Amanda was nominated, then selected to represent her state. Her trip and her hunt will be featured on the Outdoor Channel next year.

Marinated Venison Chops

Ingredients

4 6-oz. Venison rib chops, cut 1-inch thick

1/4 cup finely chopped green onion

2 tbs lime juice

2 tbs soy sauce

2 tbs grated fresh ginger

2 tbs brown sugar

1 fresh jalapeno, seeded and finely chopped

2 cloves garlic, minced

Directions

Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine remaining ingredients.

Pour marinade over chops; seal bag. Marinate in refrigerator for 2-4 hours, turning bag occasionally. Drain chops, discarding marinade.

Preheat broiler, place chops on an unheated rack of a broiler pan, and broil 3-4 inches from heat for 10-12 minutes for medium doneness, turning meat over halfway through.

Makes four servings.

Posted by publisher on Mar 22 2011. Filed under Lifestyles, Recipes. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.