Venison chops are a lean and flavorful cut of meat that can be used in various recipes. Adding pork fat can prevent sticking and add juiciness, while removing silver skin can reduce gaminess.
Venison ribs are the fine cuts of a venison that run the length of the hind bone from the front shoulder to the hindquarter. Commonly called tenderloin or loin chops, venison chops include part of the backbone or rib cage, while loin or tenderloin is a boneless cut of the same piece of meat. Prized for their tenderness and full flavor by many venison eaters, chops are a favorite cut and are often served buttered to produce a more subtle, yet larger, presentation on a dinner plate. Ribs are typically very lean cuts of meat with very little fat or sinew.
When preparing a meal, venison chops can be used in almost any recipe that calls for a beef or pork tenderloin with great success. Unlike beef and pork, venison is nearly fat-free and high in protein. Some venison chop consumers report that the meat has a slightly spicy flavor, however, different methods of preparing the cuts can greatly reduce the gamey flavor. Much of the flavor depends on the region and season in which the venison was harvested. The sex of the deer also greatly influences the flavor of the meat, with the meat of a venison or male deer typically being stronger than that of a doe or female deer.
Due to the natural leanness of venison chops, one trick for preparing the cuts is to add pork fat in the form of bacon or sausage to the pan as the meat is cooked through. The fats in the processed pork product will help keep the venison from sticking to the pan and add a juicy finish to the lean beef. Many old recipes for preparing venison chops call for the use of a large amount of butter to cook the meat, however, modern day health issues related to cooking butter in large quantities have influenced cooks to look for alternative methods to prepare the cuts.
One secret to removing a gamy flavor in venison chops is to remove all the silver skin found on the meat. Commonly removed by a quality butcher, the remnants of any silver skin or sinew on the meat lead to a stronger taste and tougher meat. By removing this material from the venison chops, they will be much easier to chew and digest, as well as having a milder flavor in most recipes.
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