02-14-2005, 05:21 AM
Venison Chops in Sour Cream [indent]
[#000000]6 venison chops (about 1/2 inch thick)
1/2 tsp. powdered sage
1/2 tsp. salt
2 Tbsp. shortening
Dash of pepper
2 medium-size onions, sliced
1 beef bouillon cube
1/4 c. boiling water
1/2 c. sour cream (regular or reduced fat)
1 Tbsp. flour
1 Tbsp. dried parsley flakes, crushed [/#000000]
[#000000][/#000000]Rub chops with mixture of sage, salt and pepper. Brown chops on both sides in shortening. Drain extra grease. Add onions. Dissolve bouillon in boiling water and pour over chops. Cover and simmer about 25 to 30 minutes or until meat is done. Put meat on serving platter. Combine sour cream and flour in a bowl and slowly stir in drippings. Return all to skillet. Cook, stirring constantly until mixture begins to boil. Add water to thin gravy. Pour over chops and serve. [/indent]
[#000000]6 venison chops (about 1/2 inch thick)
1/2 tsp. powdered sage
1/2 tsp. salt
2 Tbsp. shortening
Dash of pepper
2 medium-size onions, sliced
1 beef bouillon cube
1/4 c. boiling water
1/2 c. sour cream (regular or reduced fat)
1 Tbsp. flour
1 Tbsp. dried parsley flakes, crushed [/#000000]
[#000000][/#000000]Rub chops with mixture of sage, salt and pepper. Brown chops on both sides in shortening. Drain extra grease. Add onions. Dissolve bouillon in boiling water and pour over chops. Cover and simmer about 25 to 30 minutes or until meat is done. Put meat on serving platter. Combine sour cream and flour in a bowl and slowly stir in drippings. Return all to skillet. Cook, stirring constantly until mixture begins to boil. Add water to thin gravy. Pour over chops and serve. [/indent]