Easy to make, delicious to eat – that’s why Venison Chops with Sour Cream and Horseradish Sauce makes a perfect dinner party dish. Serve with boiled new potatoes and purded chestnuts.
Venison Chops with Sour Cream and Horseradish Sauce is superb.
4 venison chops
1 teaspoon salt
1 teaspoon black pepper garlic cloves, halved
11. oz. vegetable oil
11. oz. sour cream
1 teaspoon grated horseradish
4 fl. oz. dry white wine
11. oz. olive oil
1 onion, thinly sliced
1 garlic clove, crushed
12 black peppercorns
1 teaspoon dried thyme
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 dry with kitchen paper towels. Reserve the marinade. Rub the chops with the salt, pepper and garlic clove halves. Discard the garlic.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the chops and cook them for 5 min-utes on each side or until they are evenly browned. Pour in the reserved marinade and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer the mixture, 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. Set aside to cool completely. Leave the chops in the cooled marinade for a further 24 hours.
Return the pan to the heat and bring to the boil. Reduce the heat to low and simmer for 15 minutes.
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 sour cream and horseradish and simmer 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.