MY COOKBOOK

MY COOKBOOK
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18.2.14

DEER CHOPS


We lived in Prince Rupert from 1967 to 1972. Jim's caseload included the Haida Gwaii, formerly known as the Queen Charlottes. The island has no large predators and the only large game there is the Sitka blacktail deer. Back then the deer used to be so plentiful that you could hunt them year around without restriction. And we ate lots of it. I was always on the lookout for new ways of preparing deer meat. Someone told me to sear the roast in the fry pan before placing it in the oven and that is how I generally prepared it. I didn't care for the gamy flavour, but that may have had something to do the way Jim processed it. But it was cheap and raising a family on a social worker's salary had it's limitations. Of course Jim was no real hunter. The first time he came upon a group of deer he shot into the air. All the deer ran off, except one. It just stood there looking at him with his big brown eyes. That night he came home and told me he killed Bambi. 

The real hunter of the family is our son in-law. These deer chops came from one of his kills. It didn’t seem worthwhile to make vadas from just two chops so I prepared them like the deer roasts I used to make in 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 are 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 not. Pick your butcher carefully. Sample his products and make sure he doesn't mix the game he receives for processing. You don’t want to end up with meat from an improperly handled animal. Last year's black bear the butcher made into pepperoni. It was the best pepperoni I ever tasted. 

Deer Chops

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!