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Venison Chops Polonaise

herbal.chef's picture
  Venison chops 6
  Onion 1 , sliced
  Carrots 2 , sliced
  Shallots 4 , chopped
  Parsley sprigs 4 Small
  Thyme 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Peppercorns 6 , crushed
  Juniper berries 6
  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.

Recipe Summary

Main Dish

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