A delightful, elegant dish for a dinner party, Venison Chops with Cream Sauce may be served with buttered noodles and red cabbage. A well-chilled Alsatian wine such as Trammer would be excellent with this dish.
4 venison chops
1 oz. seasoned flour, made with
1 oz. flour,
1 teaspoon salt,
½ teaspoon black pepper and
½ teaspoon paprika
1 oz. – cup butter
2 garlic cloves, crushed
4 oz. mushrooms, wiped clean and sliced
4 fl. oz. double cream
2 teaspoon grated nutmeg
6 fl. oz. dry white wine
10 juniper berries bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 teaspoon salt
½ teaspoons black pepper
First make the marinade. In a large, shallow dish, combine all the marinade ingredients and stir well to blend. Add the venison chops to the dish and set aside at room temperature for 24 hours, basting occasionally.
Remove the chops from the marinade and pat them dry with kitchen paper towels. Reserve the marinade. Coat the chops in the seasoned flour, shaking off any excess.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the garlic to the pan and cook, stirring constantly, for 1 minute. Add the venison chops and cook them for 5 minutes on each side or until they are evenly browned. Pour in the reserved marinade and the mushrooms and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer the mix-ture, turning the chops occasionally, for 20 minutes or until the chops are tender when pierced with the point of a sharp knife.
Remove the pan from the heat and, using a slotted spoon, transfer the chops to a warmed serving dish. Keep warm while you finish the sauce.
Strain the pan liquid into a small saucepan. Discard the contents of the strainer. Bring the liquid to the boil over high heat. Reduce the heat to low, stir in the cream and nutmeg and simmer m gently for 2 minutes or until the sauce is hot but not boiling.
Remove the pan from the heat and pour the sauce over the chops. Serve at once.