Yes back-straps are easy to cut out of the back muscle but chops have visual appeal. My wife has lamb chops dancing in her head when she sees these delectable morsels of Venison.

Trimming the length of the chop is done with a meat saw or in my case, a saws-all. With a sharp knife you can cut the chop to the bone as in the ribs above and then use a meat cleaver and rubber or wooden mallet to cut the bone where the spinal cord runs(seen above).

We vacuum seal all of our meat, and freezing does a great job of aging meat and improving flavor.

Cooking venison should be done with lots of heat to sear in the juices for a very short time so that meat browns but the inside is medium rare but never well done unless you like shoe leather. If your meat is gamy soak it in milk overnight. Butermilk will also tenderize.

Rear legs such as the one at right will make steaks, stew and ground venison or sausage. Afterwards boil the bones still laden with meat fragments and make a hearty soup.

Bon Appétit!