Move over backstrap, I may have just found my new favorite cut of venison. Meet the Traeger Venison Rib Chop. Find out what this is, why you should try and source some, and our favorite way to cook it, below.
Grilled Venison Rib Chops
I love venison. Growing up in Northern Minnesota, even though my family weren’t hunters, fresh venison was never very far away or hard to procure in that neck of the woods. Drive down the road during prime deer season, and you’re likely going to see more than a couple cruising through town in the backs of trucks or even, yes, strapped to the top of a car or SUV.
Venison is a healthy, lean source of red meat that is actually healthier than beef. It is leaner, has high levels of amino acids, and has more protein than beef.
It is harder to get and more expensive, however, so there are some drawbacks along with the benefits. But the positives far outweigh the negatives, in my opinion.
Where can you get fresh venison if you don’t hunt?
Well, single ladies. Find yourself a hunter and get hitched. Kidding, not kidding. Plan your girls trips during hunting and fishing season and you won’t miss them quite as much. Enjoy the benefits of having freshly harvested wild game and fish year round. Prepare to invest in lots of freezers. Don’t count their fishing poles or rifles. No one wins, that game. 😉
For the rest of us…
In most of the country, it is actually illegal to sell wild game meat, including venison. There are some exceptions for meat that is farmed and inspected, so check your local butcher shop and ask them what your options are.
You can also get on the waitlist and or wait for the public access sale from the source we personally use, Maui Nui.
We’re a member of their subscription program, and that means we get venison from Axis Deer delivered to our doorstep periodically. #winning
This post isn’t sponsored. I am not being compensated to write this, we buy all of the product we use from Maui Nui, and I am not getting any benefit if you sign up for them. This is just a product I use and love and want to share with all of you, who might want to source quality venison, legally, and in a way that contributes to sustainability. I’ve been looking for more ways to stop buying into the factory farm industry because of how bad it is for the animals (and the Earth), and this is one of the ways we do that. I also buy as much of my other meats (pork, beef, and chicken) from small family farms like Spring Hill Family Farm in Wisconsin as much as I can.
Maui Nui is also great because Axis Deer (also known as Chital) are native to India, but they have been transplanted to multiple places around the world where they are considered an invasive species in many places including Texan and Hawaii, where these deer are harvested from. They are also harvested using techniques where are humane, and are the least stressful possible to the animal. They live entirely wild lives until the moment they…stop.
Try our other Grilled Venison Chops too!
Traeger Venison Rib Chops with Gravy shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- beef stock or drippings
- red wine
- venison rib chops
- wild game rub
Get all of our Traeger Pellet Grill Recipes here!
How to make Venison Rib Chops with Gravy
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Make the gravy
Reduce the stock/wine and seasonings by half. Thicken with cornstarch slurry and salt to taste. While it is simmering and reducing, move onto step 2.
Preheat the grill
Preheat your grill to 375°F. Get that rack of chops seasoned up too, and throw on the venison rack. Use a wireless thermometer for best results! Like most meat, venison doesn’t do well overcooked!
Make the fries
While the meat is cooking, fire up whatever appliance is your favorite for crispy french fries.
Personally, I love using the Blackstone. Here’s our recipe for Blackstone Frozen Fries to help you out. The oven, a fries, or an air fryer also work really well!
Pull the meat off the grill when it reaches 125°F internal. Let it rest, tented, for 10 minutes before slicing.
Put it all together and eat!
Try our Traeger Pot Roast too!
Venison Rib Chops FAQ
How do you store leftovers?
Store these covered in the fridge for 2-3 days max.
What’s the best way to reheat leftovers?
The BEST way is to do a warm water bath, aka, sous vide. But that isn’t always doable. I’d use the oven to reheat these leftovers, or low temp back on the grill.
How about our Traeger Mississippi Pot Roast too?
More great recipes to love!
- Traeger Venison Backstrap
- Veal Parmesan
- Deviled Eggs
- Apple Fritters
- Cobia with Mango Salsa
- Sous Vide Duck Breast
- Sturgeon with Lemon Cream Sauce
- Smoked Beef Short Ribs
- 3 cups beef stock or drippings
- 1 cup red wine (Pinot Noir or Cabernet is ideal)
- 1 cloves garlic
- 1/2 cup chopped onion
- 1 stalk celery, diced
- 1 sprig fresh thyme
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 3 pounds venison rib chops
- 3 tablespoons Game Changer, wild game rub
- In a medium sauce pot, add the beef drippings or stock, red wine, garlic, chopped onion, celery, and thyme. Bring to a simmer and let reduce by half.
- Mix the cornstarch and cold water and stir until no more lumps are visible. Whisk into the gravy and simmer until thickened. Reduce heats to low.
Fries & Chops
- Preheat your grill to 375°F.
- Season the chops with your favorite wild game rub. We like Game Changer from Spiceology. (Link below)
- Cook for about 45 minutes to an hour, or until the internal temperature reaches 125°F. This could take a little longer or a little less. I recommend using a wireless thermometer to make sure you don't overcook.
- While the roast is grilling, cook your french fries using your desired method. We like using our gas griddle. The air fryer, convection oven, or deep fryer also work well for this task though! Choose your favorite!
- Let the roast rest, tented, for 5-10 minutes before slicing.
- Serve with copious amounts of this beef gravy on top of everything.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 431Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 185mgSodium: 380mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 72g
Nutrition data provided here is only an estimate.