Venison Chops With Mushroom Sauce
photo by januarybride
- Ready In:
- 24hrs 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 - 2 lbs venison chops, 3/4 to 1 inch thick
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 teaspoon marjoram
-
Mushroom sauce
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1⁄4 cup port wine
- 1 tablespoon sour cream
- salt and pepper
directions
- Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.
- Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes.
- Move the chops to a heated platter and place the platter in a warm (150°F) oven.
- Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
- Spoon the sauce over the chops and serve immediately.
- Mushroom Sauce-----------.
- In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
- Add the wine and turn the heat to high for 2 minutes.
- Lower the heat.
- Blend in the sour cream and the salt and pepper.
- Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.
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Reviews
-
Oh my goodness. I have always thought I didn't care for venison except for ground in meatloaf. Well a good friend gave us some deer chops and I wasn't sure what to do with them. I wasn't thrilled but decieded to give your recipe a shot. WOW....I was wrong. I do like venison chops, and I LOVED your recipe. The mushroom sauce was fantastic with these. I would make this again and again. My kids didn't know the diffrence from the deer and beef. I was so pleasantly suprised with the meat and I have your recipe to thank for that. I was so intrigued with your recipe that I was willing to give it a try. Thank you for opening my eyes to another meat, your recipe was wonderful.
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