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What to do with deer chops? (Pic added)
Posted on 1/13/16 at 10:54 pm
Posted on 1/13/16 at 10:54 pm
Have a pack of them and don't know how I want to prepare them. Should I treat them like a pork chop?
This post was edited on 1/14/16 at 10:53 pm
Posted on 1/13/16 at 11:43 pm to LSUZombie
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.
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.
Posted on 1/14/16 at 5:29 am to LSUZombie
What part is the chop?
When I process a deer there's 2 categories:
1. Backstrap/tenderloin
2. Not backstrap/tenderloin
Everything that doesn't fall under 1 gets made into sausage
When I process a deer there's 2 categories:
1. Backstrap/tenderloin
2. Not backstrap/tenderloin
Everything that doesn't fall under 1 gets made into sausage
Posted on 1/14/16 at 12:46 pm to yellowfin
The chop is the part your Uncle gives you when he keeps all the backstrap for himself
Posted on 1/14/16 at 12:49 pm to LSUZombie
quote:
The chop is the part your Uncle gives you when he keeps all the backstrap for himself
This.
And, throw it in a crock pot for 10 hours and make tacos with it
Posted on 1/14/16 at 2:37 pm to yellowfin
quote:
What part is the chop?
When I process a deer there's 2 categories:
1. Backstrap/tenderloin
2. Not backstrap/tenderloin
My thoughts exactly.
Posted on 1/14/16 at 4:49 pm to LSUTIGERTAILG8ER
The chop as I understand it is a cross cut of the vertebra with a portion of the loin and tenderloin on each side of the bone. Essentially a porterhouse. At least that is technically what it is. However, I know several people that call the loin a tenderloin and want to argue with me about it.
Posted on 1/14/16 at 10:44 pm to TigernMS12
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.
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.
This post was edited on 1/14/16 at 10:53 pm
Posted on 1/14/16 at 11:07 pm to LSUZombie
Those carrots look outstanding
Posted on 1/14/16 at 11:08 pm to Walt OReilly
The entire meal was quite delicious. The venison was very tender, like filet. I'll be taking deer chops off my uncle's hands anytime he offers.
Posted on 1/15/16 at 6:14 am to LSUZombie
Looks great. Consider a Marsala wine for the deglazing, reduce a bit, then hit with some heavy cream . Venison Marsala is off the chain.
Posted on 1/15/16 at 7:02 am to LSUZombie
Looks killer. I assume these "chops" are just crosscut chunks of backstrap with the rib bone attached?
Posted on 1/15/16 at 11:36 am to LSUballs
quote:
I assume these "chops" are just crosscut chunks of backstrap with the rib bone attached?
I think you are right. Wish I'd have taken a picture of the raw product, but I didn't think it would come out this good.
Posted on 1/15/16 at 12:09 pm to LSUZombie
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.
Posted on 1/15/16 at 1:18 pm to LSUZombie
that picture looks amazing. That's fricking man-food right there.
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