Tender & Tasty Deer Chops
Ingredients
- 3 tbsp butter
- garlic powder
- Tony Chachere's Creole seasoning
- seasoning salt
- pepper
- 1 packet onion soup mix
- 4 cups hot water
Instructions
~ 1 deer backstrap, cut into 1/2" - 3/4" thick chops
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.