Best The Merchant Of Venison Chops With Red Wine Mushroom Sauce And Bulgur Porridge Recipes

Broiled Venison Chops image

Provided by Derf2440

Categories Deer

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs venison chops, 3/4 to 1 inch thick
soft butter
salt and pepper
1 cup washed blackberry (fresh or frozen)
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup liquid pectin

Steps:

Generously butter both sides of the chops and place them on a broiler pan positioned about 4 inches from the heat.
Preheat the broiler and cook the chops for 5 minutes on each side.
Serve on heated plates, adding salt and pepper at the table Serve the chops with blackberry game sauce.
--------Blackberry Game Sauce---------.
Place the berries in a saucepan over moderate heat and bring them to a boil.
Add the sugar and lemon juice and simmer for another 20 minutes.
Remove from heat and add the pectin.
Cool and refrigerate for use with game.
This recipe can be doubled.
It can also be poured into sterilized jars and sealed with paraffin for long-time storage.

Venison Chops With Mushroom Sauce image

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

Venison with Mushroom-Wine Sauce image

Provided by Ellie Krieger

Yield Serves 4 people

Number Of Ingredients 11

1/3 cup all-purpose flour
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 to 1 1/2 pounds boneless venison steak, cut into 1/2-inch-thick slices
1 tablespoon olive oil
1/4 cup chopped shallots
1 garlic clove, minced
1 1/2 cups chopped mushrooms
1 tablespoon tomato paste
1/2 cup red wine
1/2 cup low-sodium chicken broth

Steps:

1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.