Venison chops are among the most popular cuts of deer. Venison contains little fat, and you should marinate a butterflied chop overnight in your choice of seasoning and oil for maximum tenderness. Whether the venison is farm-raised or wild, the consistency will be about the same. Fire up the grill or a cast iron fry pan and prepare them like you would a beef steak.
Place two chops in a large, plastic zip-style bag. Add in a cup of extra virgin olive oil, salt, pepper and other seasonings to taste. Garlic, onion, Worcestershire sauce or a Teriyaki mixture are good marinades for venison.
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Seal the bag, mix it up a bit and let the chops sit in the refrigerator overnight. Make sure the chops are thoroughly covered with the marinade.
Start up your grill -- medium heat is sufficient -- and brush the cooking surface with a little oil to keep the venison from sticking.
Sear the chops on both sides to seal in the flavor, and then cover and cook until they are done to your liking.