Venison Chops with Mushroom Cream Sauce

[Chef]

In honor of the season and all that fresh Venison in your freezers, here's an easy to make and delicious way to wow your family and friend's.

Ingredients:

2-3 Venison Chops or Tenderloin medallions per person, sliced 1/2" to 3/4" thick

1/2 lb. each fresh domestic, Crimini, Oyster and [PoorWordUsage]ake Mushrooms--2lbs. total for up to 6 servings, less for 2 people.

1-Pt. Heavy Cream, 1.5 Pts. for 6 servings

2-cloves fresh crushed garlic

1/2 C. fresh chopped flat leaf Italian parsley

1/2 C. Dry Marsala Wine, or beef base broth if you prefer.

1/2 Stick Butter

Procedure:

Wash and slice Mushrooms, melt 3 Tbsps Butter in a large non-stick saute pan over high heat, saute until cooked down, appx. 3-5 mins. Set aside in a bowl.

Dredge Venison medallions in flour, shake off excess, melt remaining butter in pan and saute 2-mins per side, remove from pan and cover to keep warm.

Add wine or beef stock to pan, add garlic, cracked pepper, and reduce for 1-2 mins., add cream and bring to a boil (you cannot use half/half it will separate!). Reduce for appx. 4 mins, add mushrooms, return to boil.Add Parsley, Check for salt level preference, add if necessary.

Arrange Venison on warm plates, spoon sauce over venison. Serve with either Wild Rice or Mashed Potatoes.

[Dark Cloud]

Nice dish! Thanks for sharing.

I make dishes like that alot. Try adding some lemon juice and/or grated parmesan at the end.

[BLACKJACK]

Looks good, I may try that!!! I would worry about the chops really cooling down though, maybe use two pans so that you can time it together??

[Chef]

You can put them into a warm oven or I usually drop them back into the hot Cream sauce for a minute before I plate them. Just remember that they'll cook a little more dropping them back into the cream if you like rare Venison, which I prefer.

[BLACKJACK]

Thanks Chef, thats what I'll do! Could just serve it that way in the pan, let people serve themselves. Good tip on keeping it rare, when people complain about venison, I ask them how they cook it, invariably they've cooked it until its like leather.

Was thinking this would go good with riced potatoes!!

[Chef]

I love Riced Potatoes!

How do you make yours? Give it up!

[hartner62]

Great recipe! Just tried it the other day and the family loved it. I will be making this again.

[Chef]

Hey, great! I'm happy your family liked it.

Thanks for the feedback!

[deerminator]

I make a venison marsala that is the family favorite along these lines without the cream, etc. Point being is you cook the medallions first and then throw in the oven on 170-200 to keep warm while making the sauce and then pour the sauce over them. We use egg noodles, fresh if possible, to serve it over.