Crispy Axis Chop with Smoked Romesco Sauce

When a dish is this good, is doesn't need to be over complicated


Axis Chop

  • 4 Single Bone Axis Venison Chops
  • 1 cup All Purpose Flour
  • 3 Eggs, Beaten
  • 3 tbsp Grated Parmesan Cheese
  • 2 tsp Kosher Salt
  • 3 cups Panko Bread Crumbs

Smoked Romesco Sauce:

  • 4 Tomatoes, Cut in Half, Seasoned with Salt and EVOO, and Smoked with Post Oak at 300 Degrees for 45 Minutes
  • 3 Red Bell Peppers
  • 1 cup Marcona Almonds
  • ½ cup Sherry Vinegar
  • ½ cup Extra Virgin Olive Oil
  • Kosher Salt to taste


For the Axis Chops
1. Dip the meat of the axis chops into the flour and then into the beaten egg
2. In a separate bowl, combine the bread crumbs, parmesan and salt and even coat the meat of each chop in the bread crumb mixture
3. Brown the chops in a pan with olive oil on both sides and place in a 375 degree oven until desired doneness

For the Smoked Romesco Sauce
1. In a pan, char the bell peppers with salt and a little olive oil until lightly caramelized
2. Add the peppers, tomatoes, almonds and sherry vinegar to a blender and begin to pulse, leaving it chunky in consistency
3. Pour in the extra virgin olive oil and pulse a few more times until fully blended, but still chunky
4. Season to your liking with kosher salt

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Crispy Axis Chop with Smoked Romesco Sauce