Sauteed Venison Chops With Cognac Mustard Glaze

By Moira Hodgson

Published January 16, 1993

Total Time
20 minutes
Rating
4(14)
Comments
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Featured in: FOOD; Taking Advantage of Venison's Low Fat

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Ingredients

Yield:4 servings

  • 4 venison chops

  • Coarse salt and freshly ground pepper to taste

  • 1 tablespoon olive oil

  • ¼ cup Cognac

  • ½ cup strong veal or chicken stock

  • 1 tablespoon Dijon mustard

  • 1 tablespoon fresh thyme leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 26 milligrams cholesterol; 240 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 448 milligrams sodium; 31 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season the chops slightly with salt and pepper. Heat the oil in a frying pan and saute the chops until rare or medium rare. Remove and keep them warm in a low oven.

  2. Step 2

    Deglaze the frying pan with the Cognac and stock. Add the mustard and thyme leaves and cook over high heat a minute or two until sauce is slightly thickened. Add any juices from the chops. Correct seasoning.

  3. Step 3

    Spoon some sauce over each chop and serve.

Tip

  • This dish is good with sauteed potatoes and a watercress salad.

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Ratings

4 out of 5
14 user ratings
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Comments

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Cruisin susan

Very good. I used a little extra stock and added some shallots. 4 minutes on one side 2 minutes on the other medium high heat

Es

We cooked the chops over the grill so I can't speak to that part but the sauce was excellent with the venison. Since I didn't have a pan to deglaze I just cooked up the other ingredients and then added the meat juices. Very tasty.

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