HOW TO COOK VENISON CHOPS
Updated: Sep 18
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Venison chops go by many names (cowboy steak, caveman cuts, and tomahawks). No matter what you call them, these bone-in venison steaks cut from the loin of the deer are downright delicious.
Looking for more favorites? Check out my easy ground venison collection, smoked backstrap, and smoked shoulder.
If you've never had the opportunity get your hands on a bone backstrap, it might be worth asking your local butcher or wild game processor to make these cuts for you. You could do the job yourself, but you probably need to purchase a few tools to do so. A meat saw, butcher's cleaver, and rubber mallet will do the job. But I've also seen it done with more common household equipment such as a hatchet and sawzall.
If you only have a boneless venison loin, fear not; the techniques below will work just the same.
Three Ways to Cook Bone-In Deer Chops: Oven, Smoker, and Grill
SMOKER AND OVEN METHOD
The technique is relatively the same whether you cook the chops in the oven or your smoker. The temperature of the cooking vessel should be set to a relatively low setting—somewhere between 170 and 200 degrees F. When using an oven, I cook the chops at around 200 degrees F. When using a smoker, I like to be on the lower end of the "hot smoking" temperature range ( between 150 and 200 degrees F).
This is because the longer the meat is exposed to the smoke before reaching the proper internal temperature, the more flavor you will achieve on your venison. So, I try to smoke them at around 170 degrees F. This is easier to pull off with an electric smoker like a Masterbuilt or Traeger. You'll also need an instant-read meat thermometer to be as accurate as possible with your meat temperatures.
Speaking of internal temperature, there are a couple of things to consider. If you want a crust or char on the meat, you must pull it from the heat source a few degrees before it reaches the desired doneness. This is because you will need to either char it on the grill or your stovetop in a heavy-bottomed hot pan. I prefer to use a cast iron pan or carbon steel skillet.
I like to bake or take smoked venison to an internal temperature of 115 degrees F, let it rest for a few minutes while the pan heats up, and then sear. This will get me between 125 and 130 degrees F internal temperature after resting, which is right where I like them.
GRILL METHOD
When using a grill, you have two different options. You can cook the steak over a direct heat or indirect heat.
Indirect Heat Grilling:
This is almost exactly like the smoker and grilling styles. To do this, you want to have one side of your grill set as a cool zone and the other a hot zone. So, the coals will be on one side of the charcoal grill.
And on a gas grill, only one side will be ignited. Preheat your grill to one of the cooking temperatures mentioned in the other two methods. Then, place your chops on the cool zone side of your grill. Close the lid and cook exactly as mentioned in the (oven and smoker) section above.
Once you reach a few degrees below the internal temperature you're after, remove the venison from the grill. Turn the heat on your grill between medium-high heat and high. Adjusting your grill grates to be closer to the flames will increase your odds of achieving a good crust on the meat without overcooking it.
Once the grill is ripping hot, brush the steak with some fat or cooking oil. Cook them on both sides until they are the color you're after. Remember that the cooking time will vary depending on how thick the chops are cut and what doneness you like.
Direct Heat Grilling:
With this method, basting the chops with some fat or a venison marinade is a good idea. This is because wild venison (as with most game meat) is extremely lean and prone to drying out quickly. You don't have the luxury of cooking the meat in a layer of fat like you would with a pan.
The fat sources could be butter, duck fat, tallow, or a high smoke point oil such as avocado oil. When basing it with a marinade, I try to keep it simple. Marinades for deer meat with a lot of water content can prevent the meat from getting a nice golden brown crust. If they contain a high amount of sugar, this can cause your meat to burn and give it off-tasting flavors.
When cooking over direct flames, there is no need for a second cook. However, it is a good idea to keep a close eye on the meat when cooking at higher temperatures. This is because the meat can overcook or burn quickly.
SINGLE OR DOUBLE-CUT CHOPS
Single-cut chops are just that. They are chops that are relatively thin and only have one rib attached. Double-cut chops usually have two rib bones attached and are around twice the thickness of the single cuts. I prefer to cook with the double-cut chops because they give you more room for error.
If you've ever tried to properly sear a thin piece of meat without overcooking it, you know what I mean. A thick slab of meat will allow you to get a nice char on the outside and still have a nice, beautifully red center.
COMMON MISCONCEPTIONS
For years, chefs like myself thought it was mandatory to let red meat rest at room temperature for a short time before cooking. In theory, this makes perfect sense. Why would you put an ice-cold steak on a hot cooking surface?
Well, resting meat that has just come from the refrigerator for 30 minutes to an hour doesn't really reduce the temperature that much. For any significant drops in the temperature of the meat, you would need to let it sit at room temperature for at least a few hours. Kenji Lopez-Alt tested this, and he has proven my point. He agrees that it is better to ensure the steak is dry of any surface moisture before searing. So don't worry too much.
Looking for venison recipes? These are a few of my favorites:
The Ultimate Venison Recipe Collection
Lastly, if you try this venison chop recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.
VENISON CHOP RECIPE
Prep Time: 5 minutes
Cooking Time: 20 minutes to 1 hour depending on cooking method.
Servings: 2 to 4
Author: Larry White
INGREDIENTS
4 bone-in venison Chops, silver skin removed
kosher salt
ground black pepper
1/4 olive oil
3 garlic cloves, chopped
2 sprigs of rosemary, chopped
2 springs of thyme, chopped
2 tablespoon unsalted butter, room temperature (optional)
INSTRUCTIONS
Indirect Heat Method
(I don't recommend this method if you're cooking chops less than 1 1/2 inches in thickness. Instead, skip ahead to the direct heat grilling method.)
Season the meat with salt and pepper. If the seasoning is having a hard time sticking, brush the meat with a little cooking oil first.
Preheat your oven, grill or smoker between 150 and 200 degrees F. While preheating, make the basting mixture.
Add the garlic, rosemary, thyme and olive oil to a small pot or pan. Heat the mixture over medium heat until it becomes fragrant. This can take between 15 and 20 minutes. Remove from the heat.
Brush the chops with a little of the basting mixture. If cooking in a smoker or grill, place the meat directly onto the grates. If using an oven, place it onto a baking tray.
Every 15 to 20 minutes or so, brush the meat with the basting mixture.
Cook until the venison is around 12 to 15 degrees shy of the internal temperature you're after. Remove from the heat and let rest uncovered at room temperature for 10 to 30 minutes.
Dry the meat with paper towels. Preheat the grill or a skillet over medium-high to high heat.
Sear the chops on both sides. If grilling, baste the meat throughout the searing process. If using a pan, add 1 to 2 tablespoons of cooking oil to the hot pan before searing.
Use an instant-read thermometer to check the internal temperature of the meat. Remove from the heat when you're 5 degrees below your desired doneness. For example, pull them at 115 degrees for rare and 125 degrees F for medium rare.
Place a slice of butter on top of each chop and let them rest for 5 to 10 minutes before cutting. During this time, they will carryover-cook to the proper temperature.
Direct Heat Grilling Method
Heat your grill or pan to medium-high heat.
Dry the meat off with paper towels and season both sides with salt and pepper.
Carefully brush the grill grates with a little cooking oil.
Place the meat onto the grates. Once a crust forms on one side, brush the meat with the basting mixture.
Flip the meat over and immediately start basting again.
Follow steps 9 and 10 listed above for the remaining directions.
