Deer chops

[KRS]

Any thoughts on recipies for deer chops?

 

My father in law gave me 6 packs of chops from his MT mule deer.

 

They're still quite frozen, but they appear to be butterflied backstrap (is that right???).

 

I want to pan fry them this weekend in camp.

 

Any thoughts or experience with this particular cut of venison?

 

Thank you for your help,

 

KRS

[rclouse79]

Put them in olive oil with salt and pepper. I get my pan with a bit of oil heated up on medium high. Once they are completely thawed throw them on for 2 1/2 minutes a side. Perfect in my book.

[azslim]

I like them floured and S & P, hot oil cook for a couple minutes on each side, then make milk gravy with the drippings for real mashed spuds.

[rabidApache]

Don't OVERCOOK'EM. Like rclouse said 2-3min. tops on each side.

[Elkaddict]

Don't OVERCOOK'EM. Like rclouse said 2-3min. tops on each side.

With or without flour, whatever type of oil, this is the #1 bit of advice!!

[.270]

my favorite way, especially for backstap, is to slice it fairly thin, 1/4 to 3/8 inch, salt and pepper, never any garlic of other foofoo stuff, flop it in flour and fry it well done. even a little crispy on the edges, make some gravy and biscuits and chow down. my wife has been cutting some of it sorta thick, 1/2 inch or more, olive oil and salt and pepper and cooks it on the george foreman. it ain't bad, but there ain't anything to make gravy with. Lark.

[azslim]

I'm with you Lark, nothing beats meat drippings milk gravy