I really look forward to trying out new recipes for game, and Katey's parents got us an electric skillet for Christmas, which I love using. Thursday evening's meal allowed us to use both. I've never made venison chops before, but the recipe I found in the A Taste of Something Wild cook book looked pretty good, and we happened to have all of the ingredients on hand. Katey made a green bean hot dish to go with the venison, and we threw together a spinach salad with dried cranberries and walnuts. The sauce for the venison was really rich, but when paired with the casserole, it was great. We made enough for the next day's lunch.
Here's how we did it:
Brown 4 venison chops in a little oil (350 degrees in the skillet). Add a chopped onion and a cup (or more) of sliced mushrooms when you turn the chops. Reduce the heat and add a cup of water, beef bouillon, 1/4 cup of bourbon, and salt and pepper. Let it simmer for 20 minutes.
Remove the meat to a plate, and then stir a 1/2 cup of sour cream into the sauce and simmer for 5 minutes. Spoon the sauce over the chops, and dig in.
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