Recipe by Derf
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.
Top Review by 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!!
- 1 1⁄2-2 lbs venison chops, 3/4 to 1 inch thick
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 teaspoon marjoram
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1⁄4 cup port wine
- 1 tablespoon sour cream
- salt and pepper
Directions See How It's Made
- 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.