Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Oven baked deer chops

Guys: Here's one I tried today for the first time which is kind of a take off on the way we sometimes do pork chops.
<br>I used 9 deer loin chops for this so you can scale it down accordingly.
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<br>I marinated the chops in red wine, soy sauce, chopped garlic (5 cloves), chopped onion (about 1/2 of a large white), rosemary (fresh or dried) and Worcestershire sauce (about a tablespoon), ground pepper. Just add to suit yourself and turn the meat a couple of times through the day.
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<br>Remove the meat from marinade, pat dry with paper towels or old underwear, whatever's handy.
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<br>Brown the chops in olive oil on both sides and arrange in a glass baking dish.
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<br>Sprinkle about 1/5 chopped red pepper and 1/5 chopped green pepper over the chops.
<br>Sprinkle a package of Liptons dry onion soup mix over the chops.
<br>Spread contents of one can Campbells golden mushroom soup over the top.
<br> Add one can of beef stock to the baking dish (gotta stretch out the gravy).
<br>Cook uncovered in the oven at 325 for 1 hour.
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<br>We ate it with mashed potatoes and it seemed good to me and my lady. No bells and whistles and everything is pretty handy to most kitchens.

Sure sounds good, now I really wish we had time to drop by on our hunt up that way.
<br>We actually came through Williams Lake at 12:30 that day we left and came back through at night late and got a motel room and left too early in the morning to call you.
<br>I will have to try this recipe.
<br>Bill

If you pat dry with old underwear, do you still have to brown the meat? Isn't that redundant? ;-)
<br>art

Just leave the door open (not the trap door) a tad (reluctant to say a crack) and the stand up comics take advantage of the opportunity. Not sure if it's a redundancy or an excess.
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That sounds absolutely wonderful. I have baked deer in a fashion very similar to what you have described. My older children were never that fond of bell peppers, so I would substitute a few sprinkles of cayenne pepper in the menagerie. It still had a nice little kick in the gravy and my ears were relieved of the whining from the kids. I would clean and chunk red potatoes and throw them into the fray instead of mashing potatoes. Miss Hazel would then only have one dish to clean. I do believe I will make an attempt at this recipe this week, thanks for the info!!
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<br>Regards, John

John: I tend to regard any recipe I get my hands on as a good start and then add, subtract or modify ingredients to my own tastes. I'd be disappointed in any camp cook who didn't think he could improve on a recipe. A person like that is obviously unimaginative and a bore to boot. (:>)