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Joined: 09 Feb 2015 Posts: 817

Anyone have a nice recipe for deer chops. Bill

Member Joined: 08 Nov 2005 Posts: 3438 Location: Illinois

Cook 'em slow-----low heat---enjoy Very Happy

Joined: 26 Apr 2010 Posts: 3177 Location: NCWa

My preference is a charcoal barbeque, covered by lid but vents open so that the briquets steadily burn. Temperature should hover around 200 degrees. about every 15 minutes turn the chops and baste with a tomato based BBQ sauce. If you like spicy add some chopped peppers of your choice. My preference is 2" thick chops which take about 90 minutes to reach 165 degrees. the combination of low heat briquet smoke, BBQ basting makes for a great entre next to mashed potatoes mixed with cheese and a side of baked beans. Naturally your preferred brand of beer as beverage.

Joined: 28 Jan 2007 Posts: 115 Location: Grampian, PA

Grilled Drunken Venison Chops with Pommes Frites
(serves 4-6) Ingredients
» 8 double-cut loin chops (remove sinew from eye of meat)
» 1 cup Stag’s Leap Cabernet Sauvignon (reserve remainder of bottle for drinking)
» 3 cloves garlic, crushed and minced
» 1 Tbs. cracked black pepper
» 1⁄2 cup olive oil
» 1 large shallot, peeled and minced
» 2 sprigs thyme, cleaned
» 1 Tbs. crushed juniper berries
» Pinch-plus of Kosher or sea salt
» 2 cups blended olive/vegetable oil
» 2-3 Idaho potatoes, washed and sliced lengthwise into 1⁄4-inch wedges and patted dry
» Sea salt Directions
Loin Chops
1. Whisk together wine, garlic, pepper, olive oil, shallot, thyme and juniper berries for marinade. (Do not include salt!) Place chops and marinade together in large dish, making sure to coat meat thoroughly on all sides. Refrigerate a minimum of 2 hours or up to 12 hours, turning meat several times.
2. Preheat grill to ensure that chops will be nicely seared. (The best fire for cooking is natural charcoal, but gas will do.)
3. Wipe excess marinade off chops before placing chops on grill to avoid flare-ups from olive oil (and chipped teeth from juniper berries!). Turn over only once on grill to help get nice grill marks.
4. When you’ve reached your favorite doneness for venison (preferably no more than medium), pull chops from grill. Let rest to set juices (5-8 minutes). Sprinkle with sea salt. Pommes Frites
1. Heat oil slowly in deep saute pan over medium-high heat. Look for heat waves rippling across surface oil, or test a small piece of potato before adding all fries. (Oil that is too hot or too cold is your enemy–the ideal temperature is 425 degrees.)
2. Gently add potatoes to oil, browning on all sides to tender inside. Remove to baking screen or cookie sheet with paper towel and salt immediately.
Serve one or two loin chops per person with pommes frites, pour a glass of Stag’s Leap and enjoy! Note: You can substitute any good-quality Cabernet Sauvignon for the Stag’s Leap in this recipe. André Baranowski

Been eating them this way for about 50 years. Sear them over high heat in cast pan in oil. Turn down heat cook to medium. While cooking garnish with coarse salt and cracked black pepper. Serve on heated plate. I like a little mint jelly or sauce on mine. No fuss just good old bush country cooking.

Darryl

Darryl,

Sounds like the Elk chops we use to make, real good eating!

all the best,

Pine Creek/Dave
L.C. Smith Man