Ingredients
-
1 1/2 - 2
-
2
-
1/2
-
-
2
-
1
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Venison Chops With Mushroom Sauce, Like I said 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., Awesome! Marinated my chops in Andreas sauce for 24 hours. Doubled the sauce. Used lemon pepper instead of salt and pepper. Will make this again! The sauce would be great atop asparagus if you have vegetarian folks at your dinner table just don’t stir the sauce in the meat pan.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Butter in a Large, Heavy Frying Pan Cast Iron Is Best Over Medium-High Heat. |
|
2
Done
|
Sprinkle Marjoram on Each Side of the Chops Fry the Chops on Each Side For Approximately 5 Minutes. |
|
3
Done
|
Move the Chops to a Heated Platter and Place the Platter in a Warm 150f Oven. |
|
4
Done
|
Pour the Mushroom Sauce Into the Frying Pan and Scrape the Bottom to Loosen Meat Particles. |
|
5
Done
|
Spoon the Sauce Over the Chops and Serve Immediately. |
|
6
Done
|
Mushroom Sauce-----------. |
|
7
Done
|
in a Small Frying Pan Over Medium Heat, Fry the Mushrooms For 5 Minutes in Butter. |
|
8
Done
|
Add the Wine and Turn the Heat to High For 2 Minutes. |
|
9
Done
|
Lower the Heat. |
|
10
Done
|
Blend in the Sour Cream and the Salt and Pepper. |
