I had my Deer backstraps turned in chops and I was wondering if I could take the chops to a butcher and have them ground it or would it not turn out right if I did? Want to make venison chili.

Don't see why you can't just debone the chops then grind away.

This is my first Deer so I wasnt sure if ground backstrap meat would be different then a ground hind quarter.

Sacrilege!!

Hey I want venison chili and being the idiot I was I didnt add ground venison to my order.

It's ok man, any part of the deer ground up is good I just always treat the tenders & the back straps like gold. They'll make fine chili meat. I normally use the neck, shoulders, & ribs for ground venison. The hind quarters will get ground up too as long as I don't plan on using them for roasts, steaks, hind quarter filet minions, or jerky.

You can skip the grinding and cut the chops into small dice and that would make a great chili.

im with skinner the backstraps will not be getting ground up

Hell, I have some ground I'd give you if you were close

BTW...congrats on your first deer!

I'll trade you some chili meat for those back straps, these days the wife doesn't want to eat any the deer so almost everything goes into jerky, tenderize the straps (for me) and give the ground meat away

I would take you up on that offer if you werent so far away.

I will just take Jon P's advice and cut it up.

Anyone got a grinder in the DFW i could use real quick to grind this stuff. Everywhere I have called is wanting to charge a minimum of around $30 just to grind a couple of pounds of back strap chops that dont even have the bone in them.

your telling me your going to grind your back straps up???? omg there is something really wrong here!!!! I can ask a buddy I used his hand grinder to do a whole deer a few weeks ago "but not the straps"

The backstraps are the only parts of the deer I have left that wasnt turned into a specialty item and I really want to make Venison Chili with this cold weather.

Whats more special than the back-straps? I'd put my hand in the grinder before I'd put the back-straps in.

Cube them up small and put them in the chili. As for the sin of turning your backstop into chili? Kill more deer and never speak of this again.

Don't get the backstrap ground up! Why ruin a good steak for ground meat? Use the shoulders and the some of the hind quarters, the hind quarters have good steaks also...

I would if I had any but all I have are the chops.

Nooooooo don't grind venison backstraps. Wrap them in bacon, use some garlic salt and pepper and grill them.

Any other parts are great for chili - just not the backstraps.

For chili, you don't need a grind. Just cut a roast or some steaks into 1/4-3/8" pieces and you're good to go. Add some beef fat to the pot.

It's your meat, do what you want with it.

Grilling the backstraps would be better, or baking them wrapped in cured ham, mushrooms or fois gras, and puff pastry, but if you want chili, go for it.

This ^

I would make the straps steaks instead of grinding them they are too good to grind into Burger.

If you must use it for chilli, just cut it up real small, do your cutting BEFORE they are completely thawed out, it makes it easier to cut It into small pieces.

Marinate in teriaki for about an hour. Grill on high heat to medium rare. Probably about 5 minutes per side. DO NOT overcook.