How To Cook Deer Butterfly Chops - How To Cook. Drain the marinade from the venison and set the marinade aside. Brush a small amount of unsalted butter on the chops and scatter the cooked garlic over the top.
Deer Butterfly Steak Recipe
Don't allow the meat to dry out. Quick seared, and slow sauteed venison butterfly chops cooked to perfection on tornado alley. Brown sugar, honey, cider vinegar, extra virgin olive oil, water and 8 more. Add extra soup or water if the fluid evaporates. Whether you do deer chops on the grill or venison chops in oven, make sure to cook it to a minimum of 145 f; These chops are from the back strap, the most tender cut. For variety, add dried herbs and spices when you sprinkle the chops with salt and black pepper. Keep the venison separate from other ingredients until it is ready to bake; Add extra soup or water if the fluid evaporates. Cook deer roasts with low heat for longer time periods.
The ingredient list offers a range for the potatoes and pork chops; Don't allow the meat to dry out. When you remove the venison, deglaze the pan with a splash of orange juice or apple juice and reduce the juice mixture to form a delicious sauce for the meat. Add extra soup or water if the fluid evaporates. These chops are from the back strap, the most tender cut. Drain the marinade from the venison and set the marinade aside. Cover the slow cooker, then cook the venison chops on low for about six to eight hours. Add extra soup or water if the fluid evaporates. Heat the oil or butter in the pan before adding the chops so the surface of the meat will pick up a rich brown sear as soon as it hits the hot pan, and cook the chops only a few minutes per side. Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops. The ingredient list offers a range for the potatoes and pork chops;
