Venison Chops With Mushroom Sauce

Derf's Note:

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.

• Total Time: 24 hrs 20 mins
• Prep Time: 24 hrs
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 ½-2 lbs venison chops , 3/4 to 1 inch thick
• 2 tablespoons butter or 2 tablespoons margarine
• ½ teaspoon marjoram

Mushroom sauce

• 2 tablespoons butter
• 1 cup sliced fresh mushrooms
• ¼ cup port wine
• 1 tablespoon sour cream
• salt and pepper

Directions:

1. Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.
2. Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes.
3. Move the chops to a heated platter and place the platter in a warm (150°F) oven.
4. Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
5. Spoon the sauce over the chops and serve immediately.
6. Mushroom Sauce-----------.
7. In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
8. Add the wine and turn the heat to high for 2 minutes.
9. Lower the heat.
10. Blend in the sour cream and the salt and pepper.
11. Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.

Reviews

[MizzNezz]

SO good! I made this with elk steak for 2. But I made the whole sauce recipe. I think it would also work great with beef! It's the sauce that makes the dish, it's fabulous! This is very easy to make, very quick too. I will definitly make this again! Thanks Dorothy!!

[Chef #532267]

This was absolutely wonderful. I did not use the port wine just a little water. I cannot wait to make it again. Very easy.

[[e-mail]]

My family raved about this - it was delicious!! I was a little hesitant to only use marjoram on the venison - but I followed the recipe and was so glad I did! It was amazing! The only thing we did differently was to triple the amount of mushrooms and sauce - we also used some portabellas along with our 'regular' mushrooms - oh so good! It's great to have another really good venison recipe. (Oh, we used marsala cooking wine - it worked great!)