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marinade them in Italian dressing then just grill them to about medium, they'll be delicious.

Don't need to cook the heck out of them in a crock pot. Just don't over-cook them and they'll be nice and tender.
 

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I like to bake them in the oven. Use heavy duty aluminum foil on a cookie sheet. Put the chops on the foil, lots of your favorite barbecue sauce, slices of onion and black pepper. Seal the foil airtight and bake at 375 for 1 hr. to 1hr. 15 min. Usually they are tender enough to cut with a fork. Works good for pork chops and pork steak too.
 

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Just a note on my personal preference: By chops I assume you mean the result of a butcher cutting through the backbone part of the deer and making small steaks with tender meat and bone. I always butcher my own deer partly because I am a cheapskate and also because I never have to put a bone in the freezer. I do it the hard way, I bone the whole animal out. On the top of the backbone, I cut the "back strap" with my knife to separate it from the bone and cut meal size lengths about 5" long and double wrap these in plastic and then coated freezer paper before freezing. I broil the "strap" medium rare after sprinkling powdered garlic and Oregano on the meat. I think it is a fantastic way to eat a Gormet meal.
 
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