Posted by: Jonjon | February 5, 2009

Sauce – Mushroom – Venison Chops with Mushroom Sauce

Sauce – Mushroom – Venison Chops with Mushroom Sauce 7/10

February 05 2009

• 12-16 ounces venison chops, 3/4 to 1 inch thick
• 1 tablespoons butter or margarine
• 1/4 teaspoon marjoram
Mushroom sauce
• 1 tablespoons butter 14.79g
• 1/2 cup sliced fresh mushrooms 118.3g
• 2 tablespoons port wine 29.57g
• 1 1/2 teaspoons sour cream 7.4g
• salt and pepper

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.

Would have been a good compliment to meat dish as it was quite subtle with an alcoholic taste. However, it was not that flavorful. It had a bit of a bitter sweetness of port, and only more blackpepper could have saved it. The sour cream did nothing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: