1. Cover 6 thick venison loin chops with marinade and let them stand for at least 24 hours, turning from time to time.
2. Remove the chops from the marinade and wipe them dry. Strain the marinade and reserve it.
3. Sauté' the chops in a large iron skillet over high heat for 3 to 4 minutes on each side, or until they have reached the desired state of doneness. Remove the chops to a heated platter and keep them hot
4. Add to the drippings in the skillet 1/2 cup of the strained marinade and bring it to a boil, scraping the pan thoroughly.
5. Stir in 1 cup sour cream, heat the sauce thoroughly without boiling and taste for seasoning.
6. Serve with wild rice.
No comments:
Post a Comment