The deer backstrap is the same as the deer loin.  Compare it to a pork loin – which is where pork chops are cut from.  When we cut up deer backstrap, we cut them into deer chops, usually boneless.

Here are some general tips on cooking deer:

    • Cooking.  Venison can be a delicious change of pace from the beef, chicken, pork routine or it can be like eating Luther’s boot.  The key is understanding that venison is a naturally lean meat.  It has very little fat cover and what it does have, does not contribute to the flavor of the meat.  When preparing venison for cooking, as much fat, tallow and silver skin as possible should be trimmed off.  Since venison has very little fat itself, your recipe should provide some replacement to enhance the flavor.  Butter, bacon strips, cheese and even larding with beef fat will help.  Don’t overcook venison.

     

     

       Venison steaks and roasts have a better flavor when they are still pink inside.  Try different seasonings, marinades and sauces to compliment venison’s natural flavor.  Also, choose a method of cooking that adds moisture back to the meat.  Simmering in a sauce, frequent basting, and slow cooking in a crock-pot are examples of how to keep your venison from drying out.

    		 

     

    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.