Vino Venison Chops





6 venison chops

1 cup dry red wine

8 oz. fresh mushrooms, sliced

1 clove garlic, minced

6 tablespoons butter

2 tablespoons olive oil

1/2 white onion, diced

1 teaspoon fresh lemon juice

2 tablespoons flour

1 tablespoon parsley, chopped

1 tablespoon Worcestershire sauce

salt and pepper to taste


Rub garlic on venison chops, season with salt and pepper. In a fry pan heat olive oil and 2 tablespoons butter. Add venison chops, brown both sides, remove to a baking dish. Add remaining butter, sauté onion until soft then add parsley. Add wine, Worcestershire, and lemon juice, simmer 5 minutes. Add flour stirring constantly until mixture begins to thicken. Add mushrooms, stir to coat, pour contents over venison chops

Preheat oven to 325 degrees. Cover venison chops and bake for 30 minutes, remove cover and bake additional 10 minutes. Remove venison chops to serving plate, pour sauce over chops, serve!

Serves 6

The gravy from this dish is excellent served over rice or potatoes. I suggest toasted bread and a fresh salad to compliment.


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