Venison Butterfly Chops, recipe ideas.

Anyone have any quick and simple ideas or recipes for outdoor grilling? I have some chops thawing in the fridge.

Thanks!

 

Option #1. Soak in a good Italian Dressing for 30-45 minutes and throw on the grill.

Option #2. Drizzle with Olive oil and then dust with garlic salt black pepper and some sea salt.

Option #3. Take meat and slice some potatoes and onions, wrap all of it in tin foil with some butter, garlic, salt and pepper.

Those are some of the common ones I use...sounds good so I think I'll throw some on the grill tonight!!!

 

I use the grillmate marinade packets quite a bit and they make the backstrap taste fantastic!

Otherwise I usually make my own marinade with fresh garlic, apple cider vinegar, honey, Worcestershire, salt & pepper, and cajun seasoning!

 

Thanks, on option 3 how long to you grill when wrapped up like that and do you turn them?

 

KC Masterpiece Steakhouse marinade, then wrap in bacon, add garlic salt and steak seasoning

 

This^^^

 

Jack Daniels steakhouse marinade. Then grill.

Or

Wrap in bacon and pin with a toothpick. Then grill.
Remember.... medium- rare!

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Sorry for the late response, I usually try and turn after about 10 minutes per side. After about 20-25 minutes they should be done. I occasionally will tear one open to check doneness and see too...Hope they were good.

 

As a kid my Mother used to make her chops sometimes by taking tomatoe paste and using the soy sauce from chinese food...cutting some onions and green peppers and then dill pickles and letting them sit in a large baggy over night then placing them on the grill on in a skillet and then topping them with the green peppers/onions and pickles..boy they are off the hook imho...when we have chops I still do this...weather it's pork or Venison

 

Wow... That sounds pretty well done. I am like 3 minutes per side on medium... tops... but I prefer mine pretty rare.

 

Use a half of loin rather then chops..
Hottest you can get the grill... Couple min max on each side....goes into a pan then into a preheated oven for another 5 mins...take it out of the pan and let it rest on a cutting board.

Then deglaze the pan with a cup of merlot, a tbl spoon of butter a pinch of kosher salt and some fresh cracked pepper...

Slice the loin on a bias, Spoon some demi glaze over them...serve it with some broccoli rabe with garlic an oil...roasted baby red potatoes ...
There you go...