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Tender & Tasty Deer Chops
Submitted by Jeremy Walter.

~ 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.

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