Venison Chops With Mushroom Sauce
Recipe: #9399
May 02, 2013
Categories: Game, Mushrooms, Pacific Northwest, Pacific Rim, Brunch, Fathers Day, Romantic Dinner, Sunday Dinner, No Eggs, Wine, Make it from scratch, Spring, , more
"it's been 10 years since I did this recipe, but I remember them as being excellent. Both the family and company liked them. If you have a "tough old buck", marinate them overnight in port wine or any good red wine." (The recipe work equaley well with Moose)"
Original is 4 servings
Ingredients
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-
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- MUSHROOM SAUCE
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Nutritional
- Serving Size: 1 (59.9 g)
- Calories 174.9
- Total Fat - 15 g
- Saturated Fat - 3.8 g
- Cholesterol - 35.2 mg
- Sodium - 495.7 mg
- Total Carbohydrate - 1.7 g
- Dietary Fiber - 0 g
- Sugars - 0.1 g
- Protein - 8.9 g
- Calcium - 62 mg
- Iron - 0.6 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 150f degrees.
Step 2
Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.
Step 3
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.
Step 4
Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
Step 5
Spoon the sauce over the chops and serve immediately.
Step 6
Mushroom Sauce
Step 7
In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
Step 8
Add the wine and turn the heat to high for 2 minutes.
Step 9
Lower the heat.
Step 10
Blend in the sour cream and the salt and pepper.
Step 11
Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.
Tips
No special items needed.
1 Reviews
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