Smoked Venison Rib Chops on a Traeger Grill: Flavorful Recipe

Grilled Venison Rib Chops

I grew up in Northern Minnesota and venison was common even though my family didn’t hunt. During prime season you’d see deer in the back of trucks or even strapped to cars. That early exposure shaped my appreciation for this lean, flavorful meat.

Why Venison?

Venison is a lean, nutritious red meat that compares favorably to beef. It typically contains less fat, higher levels of certain amino acids, and more protein per ounce. Those health benefits make it an appealing alternative to conventional beef.

Venison can be harder to source and sometimes more costly, but for many the flavor and nutritional advantages are worth the effort.

Where can you get fresh venison if you don’t hunt?

In many regions it’s illegal to sell wild-harvested game, though inspected, farmed venison can be available through some butchers. If you don’t hunt, check local butcher shops and specialty meat suppliers for options.

We get our venison from Maui Nui, a source that harvests Axis deer humanely and sustainably. We’re members of their subscription program and receive Axis venison delivered periodically.

This is not a sponsored endorsement; we purchase the product ourselves because we value the quality and sustainability. Choosing wild or responsibly raised meat has helped us reduce reliance on factory-farmed products. I also try to buy other meats from small family farms when possible.

Maui Nui harvests Axis deer—native to India but invasive in places like Texas and Hawaii—using methods designed to minimize stress on the animals. The deer live completely wild lives until harvest, and this approach supports both ecological balance and humane practices.

Recipe Shopping List

Here’s what you’ll need to prepare this recipe. For exact quantities, see the recipe card below.

• Beef stock or drippings
• Red wine
• Garlic
• Onion
• Celery
• Thyme
• Cornstarch
• Venison rib chops
• Wild game rub

How To Make This Recipe

Below is a concise overview so you can see the process at a glance. Use the full recipe card at the bottom for precise measurements.

1. Make the gravy – Simmer beef stock or drippings with red wine, garlic, onion, celery, and thyme until reduced by about half. Thicken with a cornstarch slurry and season to taste.
2. Preheat the grill – Heat your grill to 375°F. Season the venison ribs and place them on the rack. Use a wireless thermometer for accuracy to avoid overcooking.
3. Make the fries – While the chops cook, prepare fries with your preferred method: griddle, oven, air fryer, or deep fryer all work well.
4. Rest – Remove the venison when the internal temperature reaches about 125°F. Tent and rest for 10 minutes before slicing.
5. Enjoy – Plate the chops, ladle gravy over everything, and serve.

Recipe FAQ

How about our Traeger Mississippi Pot Roast too?

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