Tender Deer Chops
May 26, 2008
~ 1 deer backstrap, cut into 1/2″ – 3/4″ thick chops
~ 3 tbsp butter
~ garlic powder
~ Tony Chachere’s Creole seasoning
~ seasoning salt
~ pepper
~ 1 packet onion soup mix
~ 4 cups hot water
In a large bowl, mix the water and soup mix together. Set aside.
Season the chops to taste with the garlic powder, creole seasoning, salt and pepper.
Melt the butter in a Dutch oven or large skillet. Add the chops.
Cook until just browned on all sides.
Pour in the soup mix. Bring to a boil, reduce heat, cover and simmer for 2 hours.
Or if you don’t have a Dutch oven you can place the meat and juices in a crock pot and add the soup.
Cook on low for 6 – 8 hours.
* Serve and enjoy.
Recent Posts
- Fly fishing for carp in the urban waters of Denver
- Spring turkey hunting takes dedication — and a game plan
- Outdoors Notebook: Antelope and elk hunting also approved
- Missouri deer season dates, urban zones change this fall
- Outdoor Life: The final deer hunt
- Four Arrested in Killings of Eagles and Other Protected Birds
- It’s time for trout
- US Bans Commercial Fishing in Arctic as Ice Recedes
- State limits deer hunting
- Bills introduced to change deer hunting
- Turkey hunting: The lowdown on leftover permits
- Proposed Rule Clarifies Hunting Rule Changes at National Wildlife Refuges
- Advantages to Using a Fly Fishing Guide
- Try Striped Bass Fishing
- 15 Carp Fishing Bait Methods To Improve Your Hook Baits!
Categories
Archives
Blogroll
Fish and Wildlife Store
Meta
