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venison chops with cream cheese/onion/bacon/mushroom topping

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Made this for lunch. I took some ideas from Malcom Reed's stuffed venison backstrap recipe and twisted it around because I don't have whole backstraps, but I do have venison chops. I figured make something up with that. :cook:


  • Venison chops
  • Salt, pepper, cajun spice, or whatever spices you want to rub on the chops
  • Vegetable oil
  • Bacon (Note that I had that pre-cooked bacon on hand. You can pre-cook your own bacon in the skillet or just use raw bacon and let it cook in the oven).
  • Half an onion (chopped)
  • Mushrooms (chopped, about 3 or 4oz worth)
  • 4 ounces of cream cheese (I used whipped cream cheese, but a normal block would work, just make sure its at room temperature so you can melt/mix it easily) 
  • Parsley, dried (about 2 or 3 teaspoons) - fresh parsley would work, I just happened to have dried parsley on hand

Take venison chops and rub on some salt, pepper, and cajun spices (or whatever you want) and set the chops to the side.

While pre-heating oven to 375, I heat up a cast iron skillet on the stove. Into the skillet I put a couple teaspoons of oil along with crumbled-up bacon (about 2 slices worth), chopped onion, and chopped mushrooms. Cook it all in the skillet for about 5 minutes. Take that cooked bacon/onion/mushroom mixture and place in a bowl and into that bowl mix in 4 ounces of cream cheese and parsley. Mix everything together into a well-combined mixture.

Place the venison chops into the (now empty) cast iron skillet. Spread the cream cheese mixture evenly on top of all the chops (I had four chops, but I think five or six chops could work if you want to cook more). Cover with slices of bacon.

Put the skillet into the oven and cook for about 20 minutes. It came out medium, but wasn't tough at all. However, if you like more pink, cook for 15 minutes or thereabouts.

This is another winner recipe I plan on using again. Came out really tasty.


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