Move over backstrap — I may have found a new favorite venison cut: the Traeger Venison Rib Chop. Read on to learn what these chops are, why they’re worth seeking out, and our preferred way to prepare them.
Grilled Venison Rib Chops
I love venison. Growing up in Northern Minnesota, fresh venison was never far away — even though my family didn’t hunt. During deer season you’d often see carcasses being transported in pickup beds or even strapped to cars. Venison has always been part of the local food landscape there.
Why Venison?
Venison is a lean, nutrient-dense red meat. Compared with typical beef, it tends to be lower in fat, higher in protein, and rich in essential amino acids. For those seeking a healthier red-meat option, venison is an excellent choice.
It can be harder to source and often costs more than conventional beef, but in my view the taste and nutritional benefits make it worthwhile.
Where to get fresh venison if you don’t hunt
If you don’t hunt, there are several routes to find quality venison. In many places it’s illegal to sell wild-harvested game, so look for inspected, farmed venison through local butchers or specialty meat shops. Ask your butcher what they can source; farm-raised, inspected venison is a legal and reliable option.
One source we use is Maui Nui, which delivers venison from Axis deer. We subscribe to their program and periodically receive venison delivered to our door. We’re not sponsored by them — we buy everything ourselves — but we appreciate sources that harvest sustainably and humanely. Choosing such options helps reduce reliance on large-scale factory farming, which has serious environmental and ethical issues. I also try to buy pork, beef, and chicken from small family farms whenever possible.
Axis deer, also called chital, are native to India but have become invasive in some regions where they were introduced. In areas where the population is controlled, harvesting these deer can support conservation goals and provide a sustainable meat source. Many suppliers emphasize low-stress, humane harvesting methods for wild game.
Try our other Grilled Venison Chops too!
Recipe Shopping List
Here’s a handy shopping list of the ingredients you’ll need. For exact amounts, see the recipe card below.
- Beef stock or drippings
- Red wine
- Garlic
- Onion
- Celery
- Fresh thyme
- Cornstarch
- Venison rib chops
- Wild game rub
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How to Make This Recipe
Below is an overview of the process. Use the full recipe card at the end for precise quantities and times.
- Make the gravy – Combine stock or drippings with red wine, garlic, onion, celery, and thyme. Simmer until reduced by half, then thicken with a cornstarch slurry and season to taste.
- Preheat the grill – Bring your pellet or gas grill to 375°F. Season the venison ribs with a wild game rub and place them on the grates. A wireless thermometer helps avoid overcooking; venison is best served medium-rare to medium.
- Make the fries – While the meat cooks, prepare your favorite fries. A griddle, oven, air fryer, or deep fryer will all produce crisp results.
- Rest the meat – Remove the chops when they reach about 125°F internal temperature, tent loosely with foil, and rest 10 minutes before slicing.
- Serve – Slice the chops and spoon generous amounts of the red wine gravy over the meat and fries.
Try our Traeger Pot Roast too!
Recipe FAQ
Store leftovers covered in the refrigerator for up to 2–3 days.
The best method is a warm water bath (sous vide) to preserve tenderness. If that’s not available, reheat gently in a low-temperature oven or on a low grill setting to avoid overcooking.
How about our Traeger Mississippi Pot Roast?
More Recipes
- 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
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Traeger Venison Rib Chops with Red Wine Gravy
These tender Traeger venison rib chops are perfect for a weeknight meal or a special occasion. We serve them with a rich red wine gravy reduced from stock and wine, and a generous side of crispy fries.
Ingredients
Homemade Gravy
- 3 cups beef stock or drippings
- 1 cup red wine (Pinot Noir or Cabernet recommended)
- 1 clove garlic
- ½ cup chopped onion
- 1 stalk celery, diced
- 1 sprig fresh thyme
- 2 tablespoons cornstarch
- ¼ cup cold water
Venison
- 3 pounds venison rib chops
- 3 tablespoons wild game rub (we like a bold blend)
Instructions
Gravy
- In a medium saucepan, combine beef stock or drippings, red wine, garlic, chopped onion, celery, and thyme. Bring to a simmer and reduce by about half.
- Whisk together the cornstarch and cold water until smooth, then stir into the simmering gravy. Cook until thickened, then lower the heat and keep warm.
Fries & Chops
- Preheat your grill to 375°F.
- Season the venison ribs with your wild game rub.
- Grill the chops for approximately 45–60 minutes, or until the internal temperature reaches 125°F for medium-rare. Cooking time may vary; a reliable thermometer is recommended.
- While the meat grills, prepare french fries by your preferred method: griddle, air fryer, oven, or deep fryer.
- Remove the chops and tent loosely with foil for 5–10 minutes before slicing.
- Serve the sliced chops topped with generous amounts of the red wine gravy and enjoy.
Recommended Tools
- Locking kitchen tongs
- Pellet or pellet-capable grill (for consistent Traeger-style results)
- High-quality wild game rub
Nutrition Information (per serving)
Yield: 6 | Serving Size: 1
Calories: 431 • Total Fat: 7g • Saturated Fat: 4g • Unsaturated Fat: 2g • Cholesterol: 185mg • Sodium: 380mg • Carbohydrates: 7g • Sugar: 2g • Protein: 72g
Nutrition data provided here is an estimate.
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