Ingredients for Venison Chops With Mushroom Sauce
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How to Make Venison Chops With Mushroom Sauce
- Pat 4 (1-inch thick) venison chops dry with paper towels.
- Heat 2 tablespoons of butter in a large, heavy-bottomed skillet over medium-high heat.
- Sprinkle 1 teaspoon of dried marjoram on each side of the chops.
- Sear the chops for 4-5 minutes per side, until nicely browned.
- Transfer the chops to a heated platter and keep warm in a 200°F (93°C) oven.
- **Prepare the Mushroom Sauce:**
- In a small skillet, melt 1 tablespoon of butter over medium heat.
- Add 8 ounces of sliced cremini mushrooms and sauté for 5 minutes, until softened.
- Pour in 1/2 cup of dry red wine (such as Cabernet Sauvignon or Merlot) and increase heat to high for 2 minutes, allowing the alcohol to cook off.
- Reduce heat to low. Stir in 1/2 cup of sour cream, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Pour the mushroom mixture into the skillet used for the chops. Scrape up any browned bits from the bottom of the pan (fond) to add depth of flavor.
- Spoon the sauce generously over the venison chops and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
6g
Fat
38g
Carbs
0g
