Curried Deer Chops

Without a doubt, the “backstraps” of a deer are, by far, the most prized cut of venison that a hunter can remove from his trophy.  If you receive a section of backstraps from someone as a gift, please be aware of the sacrifice being made and thank them with all the sincerity in your heart.  There are many ways to prepare these delicious cuts and this is one that I think you will find very enjoyable.

Ingredients (serves 2)

4 Chops (Sections of backstrap cut including vertebrae and piece of rib.  Equivalent to a pork chop) OR boneless medallions cut to 1 1/2″ thickness

2 Tbls of Olive Oil

1 Tbls of Curry Powder

1 Tbls of Dried Onion Flakes

1 Tsp of Garlic Powder

1 Tsp of salt

1 Tsp of Ground Ginger

Heat a 10″ frying pan on high.  Mix oil, curry powder, garlic, powder, salt, and ginger in a separate bowl.  Once pan is hot, brush on seasoning mixture liberally to each chop and place in the pan.  Reduce heat immediately to medium and sprinkle onion flakes over chops.  Cook for 90 secs on each side.  Serve with your favorite side.

 

Simple and delicious!  Enjoy!

-Randy

 

 

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