Stove Top Deer Chops

Stove Top Deer Chops

deer chopsOne way to get the most out of your kill is to divide it up into different sections. Steaks and chops are some of the most versatile cuts when it comes to venison. Here is a simple recipe that will help you make a great meal with minimal effort. I like to pair this with some mashed potatoes and steamed carrots. But what food doesn’t pair with mashed potatoes? 

  • 4 to 6 deer chops
  • 1 bay leaf
  • 1 cup Chianti wine
  • 2 cloves garlic
  • 1 tablespoon oregano
  • 1 tablespoon cooking oil
  • water

Trim all fat from chops. Brown chops in hot fat along with garlic (garlic may be sliced or left whole). In same pan add bay leaf, oregano and wine. Add enough water to cover deer chops. Simmer covered until tender one and half to two hours.

Deer steak may be substituted for chops.

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Gregory Beckman

About the Author:

Hi, I am Gregory Beckman, as the main owner of Military Hunting and Fishing let me tell you a little bit more about myself. I am currently an active duty member in the United States Coast Guard. I have been privileged to traveling the world. My experiences have shaped the way that I see the world and my memories will stick with me for a lifetime. Although I may not live in the country, the country lives in me. Traveling the world I have had the chance to experience the wonders of nature in many different places, meeting many different people and tasting wild game that the normal person would not get to experience. Although these experiences have kept me away from home, it has instilled a deep passion of hunting and fishing in my blood. Thank you for joining our site, and I look forward to interacting and sharing stories of our hunting adventures. Gregory A. Beckman
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