Venison chops

AT Hiker

AT Hiker

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Anyone take the time to do this?

I aged this KY buck for about 10 days. Cut out a crown roast and some chops. It takes some time but they do present well and I think they taste better with bone on.

Pan seared with some Amish grass fed butter. This dairy is literally next door to where I killed this deer, talk about circle of life!

e0c396ae79e8ad4a1a1ec75a519f79e0.jpg



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Nothing wrong with a reduction but tonight I was in the mood for butter and salt, then I ate it like a cave man.
I did slice some off on the outer edge (little less rare) for my daughter, figured I will wait until she is 4 before I turn her loose with one of her own.


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Same!!

This is one of the main reasons as to why I cut my own deer is to be able to do things like this.
Prepare the chops as a french cut with as much of the rib left attached.

Pan sear in herb butter and finish rare on the grill. Then deglaze the pan with a little port wine.
Reduce and drizzle over the chops.
 
AT Hiker":3n787vqx said:
Anyone take the time to do this?

I aged this KY buck for about 10 days. Cut out a crown roast and some chops. It takes some time but they do present well and I think they taste better with bone on.

Pan seared with some Amish grass fed butter. This dairy is literally next door to where I killed this deer, talk about circle of life!

e0c396ae79e8ad4a1a1ec75a519f79e0.jpg



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Click to expand...
That looks awesome. For some reason, I've never thought of doing that. Looks like a good way to do one of this year's deer.

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There is a video on youtube, this English guy butchering a deer really informative. He made the chops this way, pretty cool. And yours looks amazing. nicely done
 
Cuts like these do take some time but what I've found to do is make a feat out of it, one that's enjoyable.
Such as, plan the day(s) in advance, so as to have something to look forward to. It's sort of a tradition in my circle to kill ANY deer late season/during a cool spell, allowing for a more laid back butchering strategy. No rush to beat the heat, and the only goal is to kill the first deer that you encounter and have fun butchering. Not afraid to make off the wall cuts, this year we did a crown roast and took the time to cut some blade roast.
Of course this all helps to have a good friend that has a small butchering shed in which 100's of hogs make it into sausage and hams every winter. I like that he allows me to use his equipment, he likes the break of monotony from pork.

I would really like a band saw, that would make work a lot easier. However, our cleaver does have mid evil feel to it.


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