Loin Chops 6 - 8 oz. (2/Pack)
Venison loin chops are taken from the short loin.
These chops are taken from the short loin. Other than the tenderloin, that is very small, loin cuts are the tenderest cuts. They have a bone, along the outer edge, that many chefs claim produces a better flavor than boneless meat.
As with all the better cuts of venison, they should be cooked medium rare or rare and served on a warmed plate.
If cooked on a grill, great care must be taken not to overcook them. For chops cooked this way, some like to put bacon around the chop to give it more flavor and keep it more moist. Others use a leaf of lettuce or cabbage to help keep it moist.
Served with a chutney or jelly enhances the flavor much as mint jelly does when served with lamb chops. |
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