Venison Chops Polonaise
|Onion||1 , sliced|
|Carrots||2 , sliced|
|Shallots||4 , chopped|
|Parsley sprigs||4 Small|
|Peppercorns||6 , crushed|
|Vinegar||1⁄2 Cup (8 tbs)|
|Olive oil/Other vegetable oil||1⁄4 Cup (4 tbs)|
|Red wine||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Sour cream||1 Cup (16 tbs)|
Combine the venison chops, vegetables, seasonings, vinegar, oil and enough red wine to cover the chops.
Let stand in the re frigerator twenty four hours.
Drain the chops, reserving one half cup of the marinade.
Wipe the meat dry.
Heat the butter in a large skillet and cook the chops four minutes on each side, or to the desired degree of doneness.
Remove the venison to a heated platter and keep warm.
Add the reserved marinade to the skillet and bring to a boil.
Stir in the sour cream and heat thoroughly.
Adjust seasonings and serve the sauce separately.