How To make Barbecue Venison Chops
20 Venison chops
6 oz Beer
1 lg Onion, chopped
4 Pats of butter
2 oz Garlic
Place aluminum foil on hot grill with sides folded up, so there is no runoff of juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle garlic salt on chops each time you turn them. When chops are done, remove foil from grill. Place chops back on grill and sprinkle with garlic salt each time you turn them until charcoal black.
How To make Barbecue Venison Chops's Videos
How to Grill VENISON - Wild Game Recipe
Shotgun Schaefer and Larry go over the proper techniques to get the perfect grilled venison using their Big Green Egg!
For more wild game recipes head over to
Venison Chops
Matt shows you how to prepare one of his favorite venison recipes - Rack of Venison. This wild game recipe is simple and delicious.
Meat Church Venison Chops recipe:
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How to cook a venison rack on the barbecue
How to Cook Venison Chops (No Marinade Needed)
This is the method I use to cook perfectly tender and juicy venison chops every time. Get the full recipe here:
Chops are cuts of meat from the backstrap or loin of the deer that run along its back from the shoulder to the hindquarter. You'll see this cut done whole (often called the backstrap) or cut into chops with either part of the backbone or rib (this is what you'll notice with a tomahawk steak) or boneless. In short, chops are delicious cuts sourced from the loin meat running next to the spine.
Venison chops are some of the most sought-after cuts out of a deer because they're naturally so tender. They're tender because they're non-loadbearing and free of connective tissue. The more a muscle bears weight the more muscle fibres it contains making it tough. For example, shoulder meat is best left on the bone and braised low and slow because the meat is so tough. And connective tissue can be rubbery when it isn't cooked low and slow giving it a chance to melt.
So, for venison chops, the real key to keeping them tender is to not overcook them. You're looking for medium-rare or even rare plus - I pull my steaks from a heat source between 115F-125F.
Cooking perfect venison chops couldn't be more simple. First, you're going to remove the chops out of the fridge about 30 minutes prior to cooking so they can start to come to room temp and cook more evenly. Then, PAT THEM DRY. You always want to pat proteins dry before searing because it creates a better, harder seat and crust on the meat.
Next, heat a cast iron pan or grill over medium-high heat. I prefer the cast iron method so I’ll talk about that here. But know you can also use your grill and you can preheat that to medium-high, too.
While your pan heats, salt the meat generously and pat it dry AGAIN with a towel. When the pan is hot, add some sort of high heat tolerant cooking fat (duck fat, avocado oil, etc) and add the meat to the pan.
Cooking time will vary depending on the size of your chops. But, when you have a nice sear on one side (anywhere from 2-5 minutes) flip the meat. Then, add about 1-2 tablespoons of butter, smashed garlic cloves, and fresh thyme to the pan. Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops. Once the internal temperature reaches about 115-125F, remove the meat from the pan. If you’re grilling just flip and grill on each side for 2-5 mins. You do NOT want to cook venison over medium-rare. I like rare plus. Trust me and get used to cooking it this way.
Let it rest for at least 10 minutes before slicing against the grain. Season with some fresh cracked pepper, flakey salt (or regular salt – just a pinch), and a little squeeze of lemon. You’re done! That’s all there is to it.
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Pan Roasted Venison - Jamie at Home
Jamie at Home first aired in the UK on C4 in 2007 and in this clip Jamie cooks a Pan Roasted Venison
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All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
Thumbnail photography by David Loftus
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Venison bone in chops! Impressive and Easy.
RECIPE: This is a great way to cook those impressive bone in Venison Backstrap Chops! Once you know how to butcher a deer at home, you need more ideas for what to do with all that venison! These are very impressive looking cuts and are as delicious as they look. The Vacuum marinator makes short work of brining them to perfection. Read all of this for links for more resources and products used in the video.
Venison Brine:
1 Qt Water
¼ Cup Kosher Salt
¼ Cup Brown Sugar
1 Tbsp Peppercorns
1 Tbsp Mustard Powder
¼ Cup Teriyaki
1 Tsp Minced Garlic
¼ Cup Cider Vinegar
1 Tsp fresh ginger
1 tsp onion powder
Equipment / Items used:
Vacuum Marinator:
PT100 Thermometer:
Daigles Sauces and Glazes!
GRILL GRATES!
Bonus! Scott Rea Project Butchering video! This is how you cut those impressive chops!
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