MY COOKBOOK

MY COOKBOOK
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18.2.14

DEER CHOPS


We lived in Prince Rupert from 1967 to 1972. Jim was a social worker and the Queen Charlotte Islands were part of his caseload. He often flew over to the Island on seaplane. There was year around open season on deer there; with no natural predators on the Island the deer were plentiful. We ate lots of deer meat back then and I was always looking for new ways to prepare it. Someone told me to sear the roast in a fry pan before placing it in the oven and that is what I did most often. But Jim was not a hunter. The first time he came upon a group of small deer he shot into the air. All ran off, but one. It just stood there looking at him. He came home that day and told me "I shot Bambi". 

 The real hunter is our son in law. These two deer chops came from one of his many kills. It didn’t seem worth my while to make vadas from two chops so I prepared them like the deer roasts I used to make in Prince Rupert. I was a bit concerned about drying out the meat, but nothing doing, they were succulent and soft like butter. If you are lucky enough to get a hold of a couple of venison chops it will be a real treat, they taste better than moo steak and they are much-much better for you! 

 One last thought… there is no such thing as bad tasting game, only badly processed game. Once an animal is shot, that is when the real work begins. What you do from that point will determine if you end up with lovely meat or dog food. Then you have to be sure the butcher does not skim and mix the wild meat he gets for processing, you don’t want to end up with meat from an improperly handled animal. We are lucky to have Gary's European Sausage in Kamloops. He is not only fastidiously clean; you can be sure to get back the same meat you gave him for processing. Our son in law shot a bear last year and I sampled the bear pepperoni made by Gary’s. It was the best tasting pepperoni sausage ever! 

2 deer chops 
2 Tbsp olive oil 
salt and pepper to taste 
2 thick slices of bacon cut in half 

• Preheat the oven to 375F. 
• Remove the membrane from the chops. 
• Lightly salt and season the chops. [The bacon is already salty] 
• Place an ovenproof fry pan on medium high heat. 
• Add the olive and heat up the oil. Do not let it smoke. 
• Add the chops briefly and fry to sear both sides. Do not cook through. 
• Remove the fry pan from heat and place bacon strips over the chops. 
• Cover the fry pan with aluminum foil and place in the oven for 30-40 minutes. 
• Remove the pan from the oven and tent the meat for 15 minutes. This will relax the fibers. 
• Serve the chops with buttery pan fried potatoes.






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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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