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Venison Tomahawk Chop

Utensils are optional for this bone-in backstrap steak. Get the Recipe for Venison Tomahawk Chops »

For this recipe, from award-winning chef Charlie Palmer, who’s also a serious hunter, utensils are optional. It’s much easier, and more fun, to eat these by hand. A tomahawk chop is simply a bone-in backstrap steak. If you don’t have any in your freezer, boneless steaks or chops will do fine. They just won’t look as awesome.

You Will Need


  • 4 backstrap chops, rib bone attached
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

For the glaze

  • 1⁄4 cup Dijon mustard
  • 2 Tbsp. soy sauce
  • 2 Tbsp. olive oil
  • 2 tsp. garlic salt

For the corn salsa

  • 6 ears sweet corn, husked
  • 1 red onion, halved
  • 1⁄2 cup olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 scallions, finely chopped
  • 4 fresh mint leaves, finely chopped
  • 3 Tbsp. fresh parsley, finely chopped
  • 1⁄4 tsp. cayenne pepper
  • 3 Tbsp. red wine vinegar
  • 1 Tbsp. sugar


1. Make the corn salsa: Brush the corn and onion with half of the olive oil and season with salt and pepper. Place on a grill over high heat and char, turning often to achieve a nice color and grill marks, 10 to 12 minutes. Remove and set aside until cool enough to handle.

2. One by one, take each ear of corn and hold it straight up on a large cutting board. With a sharp knife, shave off the kernels. Transfer the kernels to a large bowl.

3. Chop the charred red onion, and add to the corn along with the remaining ingredients. Mix well, taste, and adjust the seasoning. If serving within 4 hours, cover and leave at room temperature; refrigerate if held longer, and gently reheat before serving.

4. Grill the chops: Rub the chops on both sides with olive oil and season with salt and pepper. In a small bowl, mix together the ingredients for the glaze.

5. Set the chops on a cleaned and oiled grill over low heat and cook for 1 minute. Flip the chops and brush with the glaze. Flip and glaze three to four times every 2 minutes for rare to medium-rare doneness—around 120 degrees.

6. Transfer the chops to plates and let rest for 5 minutes. Garnish with corn relish. Serves 4

This recipe was adapted from Remington Camp Cooking by Charlie Palmer (

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