Venison Chops With Soured Cream And Horseradish
|Garlic||2 Clove (10 gm), halved|
|Vegetable oil||4 Tablespoon|
|Soured cream||6 Fluid Ounce (175 Milliliter)|
|Horseradish||1 Teaspoon, grated|
|Dry white wine||4 Fluid Ounce (125 Milliliter)|
|Olive oil||4 Tablespoon|
|Onion||1 , thinly sliced|
|Garlic||1 Clove (5 gm), crushed|
|Thyme||1 Tablespoon, chopped|
Mix together the marinade ingredients in a shallow dish.
Add the venison chops and leave to marinate 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 salt and pepper and the cut sides of the garlic cloves.
Discard the garlic.
Heat the oil in a frying pan.
Add the chops and brown on each side.
Pour in the reserved marinade and bring to the boil.
Cover and simmer for 20 minutes or until the chops are tender.
Remove from the heat and allow to cool.
Leave to marinate for a further 24 hours.
Return the pan to the heat and bring to the boil.
Simmer for 15 minutes.
Transfer the chops to a warmed serving dish.
Strain the cooking juices into a saucepan and bring to the boil.
Reduce the heat and stir in the soured cream and horseradish.
Heat through gently without boiling.
Pour the sauce over the chops and serve.