Venison Chops with Mushroom Sauce

Elevate your next dinner with these exquisite Venison Chops with Mushroom Sauce, a dish that effortlessly combines rustic elegance with gourmet flavors. Perfectly seared venison chops are seasoned to perfection and complemented by a rich and creamy mushroom sauce featuring a medley of mushrooms, aromatic shallots, garlic, and a splash of dry white wine. This recipe showcases the natural tenderness of venison while the sauce, infused with thyme and a hint of cream, adds depth and sophistication. Ready in just 40 minutes, this dish is ideal for special occasions or an indulgent weeknight treat. Garnish with fresh parsley for a finishing touch, and serve alongside roasted vegetables or mashed potatoes for a memorable meal. Keywords: venison chops recipe, creamy mushroom sauce, gourmet venison, wild game recipes, quick venison dinner.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Venison chops
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 3 tablespoons Unsalted butter
• 2 medium Shallots, finely chopped
• 3 cloves Garlic, minced
• 8 ounces Mixed mushrooms (e.g., cremini, shiitake), sliced
• 0.5 cup Dry white wine
• 1 cup Beef or venison stock
• 0.5 cup Heavy cream
• 1 teaspoon Fresh thyme leaves
• 1 tablespoon Parsley, finely chopped (optional, for garnish)

Directions

Step 1

Remove the venison chops from the refrigerator 30 minutes prior to cooking to let them come to room temperature.

Step 2

Season both sides of the venison chops with salt and black pepper.

Step 3

In a large skillet, heat the olive oil over medium-high heat.

Step 4

Add the venison chops to the skillet and sear them for 3-4 minutes per side, depending on thickness, until a golden crust forms. Cook to medium-rare or your desired doneness. Remove the chops from the skillet and set aside on a plate, covering loosely with foil to keep warm.

Step 5

In the same skillet, reduce the heat to medium and add the unsalted butter.

Step 6

Add the chopped shallots and garlic to the skillet and sauté for 2-3 minutes, until fragrant and softened.

Step 7

Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.

Step 8

Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.

Step 9

Add the beef or venison stock to the skillet and simmer for another 3-4 minutes, reducing the liquid by half.

Step 10

Lower the heat to medium-low and stir in the heavy cream and thyme leaves. Let the sauce simmer gently for 3 minutes, until thickened and creamy.

Step 11

Taste the sauce and adjust seasoning with salt and pepper if needed.

Step 12

Return the venison chops to the skillet, spooning the sauce over them. Let them warm through for 2-3 minutes.

Step 13

Serve the venison chops hot, topped with the mushroom sauce. Garnish with chopped parsley if desired.

Nutrition Facts

Serving size	(1193.2g)

Amount per serving	% Daily Value*
Calories	1794.5

Total Fat 117.0g	0%
Saturated Fat 53.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 533.0mg	0%
Sodium 3015.6mg	0%
Total Carbohydrate 25.0g	0%
Dietary Fiber 4.8g	0%
Total Sugars 8.2g
Protein 126.3g	0%

Vitamin D 15.9IU	0%
Calcium 119.3mg	0%
Iron 15.2mg	0%
Potassium 2541.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 30.5%

Carbs: 6.0%