Venison Chops With Mushroom Sauce
Created by Derf on May 2, 2013
- Servings: 4
- Prep Time: 24h
- Cook Time: 24H10Mm
- Recipe #9399
Ingredients
- 1 1/2 to 2 pounds 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 freshly groung pepper
How to Make
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Step 1: Preheat the oven to 150f degrees.
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Step 2: Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.
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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.
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Step 4: Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
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Step 5: Spoon the sauce over the chops and serve immediately.
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Step 6: Mushroom Sauce
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Step 7: In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
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Step 8: Add the wine and turn the heat to high for 2 minutes.
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Step 9: Lower the heat.
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Step 10: Blend in the sour cream and the salt and pepper.
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Step 11: Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.
Nutritional Facts
- 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