Call them tomahawk steaks‚ or lollipops‚ or medallions. In this video‚ I'm butchering a whitetail deer myself to get some of these little backstrap tomahawk chops. Then‚ we're cooking them up in about the most savory and mouthwatering way imaginable! ------------------------------ Stuff used in this video: Reciprocating Saw (Sawz-All) https://amzn.to/478DQkM Mesh Strainer https://amzn.to/48dOdoC Meat Thermometer https://amzn.to/4ayzpmc ------------------------------ See the full venison and Bordelaise sauce recipe here: https://www.greatlakesprepping.com/recipes-cooking/venison-tomahawk-steaks-with-bordelaise-sauce/ ------------------------------ 00:00 - Intro 02:11 - Butchering 03:36 - Trimming 04:43 - Frenching 05:16 - Bordelaise Sauce 07:05 - Seasoning Meat 07:33 - Garlic Herb Butter 07:53 - Cooking Steaks 09:14 - Plating &; Tasting 10:10 - Conclusion ------------------------------ The Great Lakes Prepping and Great Lakes Kitchen Channel shares our knowledge and experiences relating to all things prepping‚ cooking‚ outdoors‚ and everything DIY. Be sure to check out our original weekly videos and other online content. Please note that we sometimes share links to products or services for which we may earn a small commission‚ though this does not affect any prices on your end. Check out our website and social media: Website: https://www.greatlakesprepping.com Facebook: https://www.facebook.com/greatlakesprepping Instagram: https://www.instagram.com/greatlakesprepping/