Venison Chops With Mushroom Sauce - cooking recipe

Ingredients

1 1/2 - 2 lbs venison chops, 3/4 to 1 inch thick
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon marjoram
Mushroom sauce
2 tablespoons butter
1 cup sliced fresh mushrooms
1/4 cup port wine
1 tablespoon sour cream
salt and pepper

Preparation

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\u00b0F) 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.