Hinds Feet on High Places

My own venison recipe

              ~Greetings from our PA mountain homestead~

Deer season officially begins with archery here in Pennsylvania tomorrow, and we are optomistic about our chances of enjoying some venison again soon. I wanted to share this simple and absolutely delicious way I prepare our favorite venison dish...

                  ~Succulent Venison Chops~

You will need some butterfly cut chops made from the loin: cut the loin into 3/4" to 1" slices, and then divide each slice down the middle but not all the way through, and fold the sides down. (The same way you would slice a dinner roll-see picture) They are small but very rich, so you probably won't need more than one or two per person.

Pan fry these on med-high quickly until browned and then reduce heat. Add onions, mushrooms, and green peppers already sauteed in butter and (this is easy) pour canned beef gravy over top. Venison seems too "good" to do this, but it is delicious. You may prefer to add some seasonings such as salt and pepper, garlic salt, hickory seasoning, etc. as well. Let simmer on med-low heat for several minutes, being careful  not overcook. These are so very tender and delicious.

                                         ~Annette

Sounds Yummy!

11:57, 2006-Sep-29 .. Posted by mdonohue

Thanks for sharing how you like to prepare your deer - it sounds very good! My boyfriend really loves mushrooms, so we will have to try this one. I wish your family good luck deer hunting!!