Sauteed Venison Chops With Cognac Mustard Glaze
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4venison chops
- Coarse salt and freshly ground pepper to taste
- 1tablespoon olive oil
- ¼cup Cognac
- ½cup strong veal or chicken stock
- 1tablespoon Dijon mustard
- 1tablespoon fresh thyme leaves
Nutritional analysis per serving (4 servings)
240 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 31 grams protein; 448 milligrams sodium
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
- 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.
- 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.
- Step 3
Spoon some sauce over each chop and serve.
- This dish is good with sauteed potatoes and a watercress salad.
Private Notes
Comments
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
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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