What to do with deer chops? (Pic added)

Salt/Pepper
A little butter and a cast iron skillet.
Cook to medium rare.
Deglaze the skillet and create whatever sort of sauce you like if you want with the remaining butter/alcohol.

The chop is the part your Uncle gives you when he keeps all the backstrap for himself

quote:

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What part is the chop?

When I process a deer there's 2 categories:

1. Backstrap/tenderloin
2. Not backstrap/tenderloin

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My thoughts exactly.

The deer chops came out fantastic.

If interested, here's what I did:

1. Melted 4 tbsp butter in a frying pan. Seasoned chops heavily with salt, pepper, and garlic powder. Cooked for 3 min a side over med-high heat. Set aside on a plate and covered with foil.

2. For the sauce, minced 2 shallots and 4 cloves garlic. Sautéed in the pan with the butter the deer cooked in. After a minute, added cup and half of sliced mushroom. Sautéed for a few minutes. Added 1 tbsp of tomato paste, 1/2 cup red wine, and 1/2 cup chicken stock. Brought sauce to a boil and then drop to a simmer. Let reduce for about 4-5 minutes.

3. For the carrots, cut into pieces and tossed with olive oil, salt, and pepper. Roasted at 400 for about 25-30 minutes. When finished, tossed with fresh dill and parsley.

Those carrots look outstanding

Looks great

Looks killer. I assume these "chops" are just crosscut chunks of backstrap with the rib bone attached?

I've never seen deer chops like that. That's a lot of work to cut. We always just remove the whole back strap and tenderloins and leave the bones. Looks very tasty.