Backstrap Rib Chops

A prized cut of meat, the backstrap, or loin, of a deer, elk, moose is real good eating at the Pit. The BBQ Pit Boys serve them up as rib bone-in style chops. It’s butter knife tender like Prime Rib Beef. And, its real easy to do with these simple tips.

For these Venison back-strap chops you need the following ingredients :

Venison Back Strap chops
Salt
Juniper berries
Black pepper
Cooking oil
Butter Onion
Garlic
Mushrooms
Beef stock
White wine

1. Grind up the black pepper, juniper berries and salt to a powder,
2. Apply the blended seasoning to both side of the chops,
3. Slice and dice up the onions garlic and mushrooms
4. Place the chops on the grill and par cook them to about 100 f over direct heat
5. Place the chopped vegetables into a cast iron pan with a 1/2 cup of white wine about 250 cc of beef stock and reduce it down.
6. Add a little flour to thicken to a gravy
7. Place the venison chops on top of the gravy mix and cook further until they reach an internal temp of 140 f, don’t overcook them.