Deer Chops Done Easy

[ET]

This is one of the ways I enjoy having deer chops (sectioned back straps) done.

Take some deer chops out of the freezer and let thaw in plastic bag. Once thawed leave them an additional day or two in the fridge.

When ready for cooking just add garlic powder and Olive oil over top with a trace covering the bottom of the pot.
Through in some sliced onions and baby carrots.
Start Oven at 320-325F and reduce to 275F after about 20-25minutes with lid on pot.
Cook time roughly 1-3/4 hours depending on oven heat output. Check pot every ½ hour to ensure trace of liquid in bottom of pot. Also check how tender meat is with a fork when you feel it is near done. It should flake like a tender roast 85% of the time.
If you like smoked bacon flavor you can wrap bacon around chops.



Now for the finishing touch, I prefer wild game rice on a plate with deer chops, carrots and some of the cooked onions.

Enjoy


Ed

[whelenman]

Looks good. I'll have to try it that way. I'm always up for something good on the table.

[ET]

Whelenman

Sometimes cooking wild game in a simple form produces the best tasting dishes.
My deceased Mother was good at making meals from scratch and felt fast food was not healthy. She also believed in natural fed animals again was more healthy than chemical fed animals. When it came to learn basic cooking I can say she was my mentor.

Three things I learned about wild game is that muscle fiber is much denser and leaner in fat content than domestic and some care in cooking needs to be applied.
1) Wild game meat needs the addition of some oil or fat for cooking purpose.
2) Slower cooking with slightly lower temps allows the meat fiber more time to open giving access to oil or fat to permeate the meat. In the end more tender.
3) Some will disagree about aging the meat but I do find a difference in quality when the meat has some aging time.

I personally enjoy cooking wild game using basic methods most of the time but sometimes I have the need to use the Emerald Lagasse technique to spice it up. When in the mood for something different I will admit I’m a double “BAM” person. ;D


Ed

[whelenman]

I use the slow cooker a lot on venison. Low heat and keep it moist and it comes out tender and moist. My processer used to usually hang venison for about a week before he processed but lately he's had too much business and has to process it in the next day or two. I agree with the aging process. It gives a more tender flavorful cut. That picture makes me hungry just looking at it. It looks like a picture from a cookbook. The wife and I both like food spiced up like you say. I sometimes get carried away with the powdered cayenne and Lousiana hot sauce myself.

[whelenman]

The wife's going to get me some baby carrots at the store tomorrow. Next week I'll try your recipe with some chops and let you know how it goes. I've got some country ham trimmings that I may throw in for good measure. Thanks.

[DBinNY]

I "age" my steak meat (or roasts) by putting the cleaned up sections in a canning kettle in the refrigerator for a week before I wrap and freeze it. I do not slice it, I leave it in chunks. I put it in a clean pot everyday to get rid of drained blood. I just alternate 2 kettles. The meat turns from red to brown on the outside and that makes it tender. My favorite way to cook it is to paint it with olive oil, salt and pepper it and put it on a hot grill. I like it seared brown on the outside and pink on the inside. Couldn't be simpler (or better!)

[whelenman]

Well ET I believe your's looks better but mine sure did taste good. I'll use this recipe again in the future...thanks!

[ET]

Whelenman

Looks good to me and bottom line it's about the taste.
Nothing to thank and glad you enjoyed it done this way.

Ed