Favorite Venison Chop Dinner?

[Weed Shark]

What is your favorite way, simple or complex, to cook venison backstrap chops?

[Tom Linderholm]

Funny, I cooked chops last night, sliced them in medallions and did a simple breading with flour, lawrey's and crushed townhouse crackers. Pan fried them crisp and served it with asparagus and hollandaise sauce (daughter loves hollandaise, figured it would go over a little better with her that way) Turned out really good.

[Harmonica Bear]

Here's a good and easy one.

cut into cubes

wrap in bacon with tootpick

marinate in 50/50 Franks Hot Sauce and Western Dressing 4-24 hours

Grill or broil until bacon is done

Eat

[Rippinlip]

Any to share, wife and I zeroed this year.......

[Gissert]

I cube them up, pat dry and put into a flour/garlic powder dredging.

I heat up a wok, preferably cast iron with some grapeseed oil in the bottom. Once the oil is good and hot, put some crushed garlic in and stir fry for 30 seconds or so until the garlic carmelizes a bit.

Throw in the meat, and continue to stir fry until the outside is crispy. The inside should then be a medium rare.

Enjoy!

[BRULEDRIFTER]

cover steaks in this

And fry Med-rare!

Foogitaboutit!

[lovebigbluegills]

Fried in butter with onions and morels. Mmmmmmmmmmmmmmmmmmmm

[Weed Shark]

Hmmmmm, I'm listening...my last pack is thawing in the fridge.

[redhooks]

Do a search for BulGoGi- korean steak marinade. Downright awesome!

[toddb]

Kosher salt and fresh ground black pepper on a hot grill cooked Med. rare. Drink a cold one (pretty fast) and they should be done. It don't get no better than that! I am a fan of simple when it comes to red meat.

later,

toddb

[picksbigwagon]

I like to make a stroganoff with some of my tendloins. It is always a big hit....dredge the cubed up meat in seasoned flour, brown in oil (I use criso when camping) once browned, set aside, add onions, crushed garlic, paprika and two tubs of fresh mushrooms and cook it all down, takes about 20 minutes for the onions. once the mushrooms are cooked, add the meat back and a can of cream of mushroom soup, or two depending on how many people and how much meat (1 can per pound about) simmer this for about 15 minutes, taste and adjust salt pepper and paprika seasoning. then prior to serving, stir in 8 ounces - 16 ounces of sour cream and serve over extra wide noodles........

[Weed Shark]

Here's a good and easy one.

cut into cubes

wrap in bacon with tootpick

marinate in 50/50 Franks Hot Sauce and Western Dressing 4-24 hours

Grill or broil until bacon is done

Eat

I enjoyed everyone's ideas, and wished I had more venison left (hopefully my bro shoots his own next year).

My wife likes it when I make our Pepper Steak recipe; good, but I needed a change. Also, I made tenderloins with just salt and pepper on the grill with some chops last time so...

...Harmonica Bear, I went with your recipe. It intrigued me since I like duck rumaki. The way I usually do the duck is with soy sauce so it is saltier. Your recipe was not too spicy for the kids. I added a water chestnut. It was very good!

The last time I made a rumaki type recipe was with woodcock; not bad, but woodcock just isn't my favorite.

[LABS4ME]

My 2 all-time favorites are not fried... but rather grilled.

The first one I call Buck Balls...

butterfly your chops

marinate the chop in a lime garlic or steak house garlic marinade for at least four hours

put 3-4 pickled jalepenos in the cnter of the butterfly and close the chop.

Season the outside with Kansas City Steak Seasoning

Wrap in bacon (thin sliced bacon works best) one piece pre-stretched out will easily wrap a chop and have enough at the end to tuck under itself... No need for toothpicks

Grill till med rare, medium at most... generally done when the bacon is done and shrinks tight around chop, then you are ready. Slice each chop in to 3-4 pieces and serve... I have had devout venison haters waiting with their plates at the grill for more of these once you talk them into trying it... REALLY good and really simple.

The other is a play off of a recipe I got here on FM.

I keep the backstrap whole, cut at about 12" long. You'll get at least 2 pices per backstrp like at this size and you can always slice them into chops when you take them out of the freezer.

Fillet the strap open so it looks like a flank steak... it will be about 1/4"-1/2" thick and about 12x12" or 12x10" or so. Go slow the first time until you get the hang of it. In essence it is the same as veneering wood. You just keep rolling it as you fillet it.

Put a thin layer of cream cheese on the meat. some good crushed black pepper on that. Saute some diced onion, garlic and fresh mushrooms in butter. Put a layer of that over the cream cheese. Chop up some fresh herbs... I use Italian parsley, basil and a little rosemary, sprinkle that on top of mush-onion mixture and then I grate on some fresh parm. cheese on top of that to add a little bite to the cream cheese flavor. Roll it up and do a steak rub on the outside... I really enjoy Sutton and Dodge's steak rub. If you've overstuffed it, you may have to weave a bamboo skewer down the seam to hold it shut. If you go real light on the fillings, it will roll up like a jelly roll.

Grill till you see the cheese melting out the end or the internal temp is 140ish.

Slice and serve... mmm mmm My daughters favorite and at 26 she still asks for it on her birthday.

Good Luck!

Ken

[deerminator]

I'm a big fan of a field and stream recipe I read a few years ago. You marinade the chops or backstrap in half soy sauce, half dark beer with some chopped garlic, dijon mustard, honey and brown sugar. It's basically a homemade teriyaki mariande. You marinate overnite then broil in the oven under intense heat a few minutes on each side until medium rare inside. Next slice into nice think pieces and serve with very sharp cheddar and town house crackers. Makes a terrific apetizer or just meal in itself. There are some that will say the marinade or combination with cheese and crackers is sacrilidge but I say phooey. It's good eatin'.

Here's what I'm going to try this summer once I get some herbs grown in the garden. Ramsey knows his stuff...

http://www.channel4.com/services/videoplayer/popup.jsp?name=f3venison

I'm a big fan of the browning in olive olive oil in a hot pan, basting in butter, and then resting or finishing in the oven if needed. It's a method that usually leads to good eatin' too.

[archerystud]

Bacon wrapped venison in a Jack Daniels sauce.

I posted this one a couple of months ago and have done it on both tenderloins

and chops.

[Archerysniper]

Cover them with lawreys and garlic salt wrap them in bacon and grill till rare or medium rare serve with famous daves devils spit.

[Ebiz]

As much as I like grilling the backstraps as chops I find that I have more consistent results grilling or roasting the whole or half of a backstrap and then cutting into chops after cooking.

My favorite (and simple) recipe:

1 whole or 1/2 venison backstrap

1 can of non-diet Coke

Some chopped garlic

Couple decent splashes of soy sauce

Few good shakes of ground pepper

Splash or two of olive oil

Combine all ingredients in plastic bag or non metallic bowl, let sit for a few hours or overnight

Take out of bag and pat dry, if you can wait long enough let meat come to room temperature

Cook over medium heat grill or 400 degree oven. If cooking on grill, have coals on one side the grill, brown meat over coals for a couple minutes on each side and then move to indirect heat. If roasting, just put in oven. Cook until temp reaches 120, remove and cover loosely in foil. After 15 minutes meat should reach 125-130 and be perfectly rare/medium rare. Slice and serve.

I've served this multiple times to born and bred city people who swore up and down that they would never eat "deer", so far everyone has loved it.

[dukhnt]

I just marinate them in McCormicks Grill Mates and then cook on the grill. Tender and delicious.

[pbowhunter]

By far the best i have ever tried that i found in a book is to mix 1tbls butter 1tbls brown sugar and 1tbls soy sauce warmed together so they can properly mix. Then simply glaze over the steaks. To take this a step forward i feel no matter what you are cooking it always turns out better if you cook it over an open fire. Try it i guarantee you will love it.

[so haaad]

My favorite (and simple) recipe:

1 whole or 1/2 venison backstrap

1 can of non-diet Coke

Some chopped garlic

Couple decent splashes of soy sauce

Few good shakes of ground pepper

Splash or two of olive oil

+1, except I use more soy. Cook on high heat, 2-3 minutes on each side. Don't overcook. Cover and let sit for a few minutes.