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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Venison in Sour Cream Recipe

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This recipe for Venison in Sour Cream is from Our Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Venison chops, about 1/2" thick
1/2 tsp. powdered sage
1/2 tsp. salt
2 Tbsp. shortening
Dash of pepper
2 medium onions, sliced
1 beef bouillon cube
1 Tbsp. dried parsley flakes, crushed
1/4 cup boiling water
1/2 cup sour cream
1 Tbsp. flour
Directions:
Directions:
Rub chops with mixture of sage, salt, and pepper. Brown chops on both sides in shortening. Drain off extra grease. Add onions. Dissolve bouillon in boiling water and pour over chops. Cover and simmer about 25 or 30 minutes or till 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.

 

 

 

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