Deer Chop Hurry Recipes

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VENISON CHOPS WITH MUSHROOM SAUCE



Venison Chops With Mushroom Sauce image

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.

Provided by Derf2440

Categories     Deer

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 135.3, Fat 12.2, SaturatedFat 7.7, Cholesterol 32.1, Sodium 106, Carbohydrate 2.7, Fiber 0.2, Sugar 1.6, Protein 0.8

GRILLED VENISON CHOPS



Grilled Venison Chops image

Categories     Sauce     Side     Venison

Yield Serves 4

Number Of Ingredients 6

4 (8-ounce, 1 1/2-inch-thick) venison chops
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
4 fresh sage leaves, cut into thin strips, plus whole leaves for garnish
12 fresh blackberries, sliced in half

Steps:

  • Preheat the grill to high or heat a grill pan over high heat.
  • Brush both sides of the chops with the oil and season with salt and pepper. Put on the grill and grill until golden brown and slightly charred, about 4 minutes. Reduce the heat to medium, flip the chops, and continue cooking until cooked to medium-rare, about 8 minutes longer. Transfer to a platter, tent loosely with foil, and let rest for 5 minutes before serving.
  • While the venison is resting, melt the butter in a medium sauté pan over medium-low heat. Add the sliced sage leaves and cook, occasionally stirring and turning the leaves, until the edges curl and the butter is dark amber but not black or burned, about 5 minutes. Add the blackberries to the butter and cook for 20 seconds. Season with salt and pepper.
  • Spoon some of the butter onto 4 large plates, top with the veal chops, and spoon some of the blackberries and butter over each chop. Garnish with fresh sage leaves.

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