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.

• Ready In: 24 hrs 20 mins
• Serves: 4

Ingredients

• 1 1⁄2-2  lbs  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 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.