"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Braised Venison Chops in Mushroom Gravy Recipe

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This recipe for Braised Venison Chops in Mushroom Gravy, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan McCabe
Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 good-sized loin chops, about 1 lb.
1 tsp. salt
1/16 tsp. pepper
3 tbsp. butter
1 c. water
1 (10 oz.) can cream of mushroom soup
1 tsp. sherry
2 drops Tabasco or other hot sauce

Directions:
Directions:
Wipe chops clean with a damp cloth and trim off any strong-smelling fat. Sprinkle chops with salt and pepper. Use a skillet with tight-fitting cover and brown chops slowly (uncovered) on both sides in heated butter. Add 1/4 cup of the water, cover and simmer 15 minutes. Add 1/4 cup more water and again cover and simmer 15 min. Add the rest of the water and the soup. Cover and continue cooking very slowly for half an hour. Add sherry and tabasco sauce. Serve at once.

 

 

 

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