Double cut tomahawk chops. Cleaned up the cuts from all fat and silver skin. And used butcher twine to French the bone. Basted the meat with herb infused duck fat. Served with fingerling potatoes and brussel sprouts.
I'm not going to lie, I'm pretty proud of the cut of meat. This was off my mule deer this year. Decided that a two bone, bone in loin cut would make a good meal come BBQ time. And I only did the large work first then packaged and froze it. Then did the clean up work just before cooking. A person only has so much energy when butchering a deer. It's ok to spread the work out.
