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Venison Chops in Sour Cream

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 6 venison chops (about ½ inch thick)
  • ½ tsp. powdered sage
  • ½ tsp. salt
  • 2 Tbsp. shortening
  • Dash of pepper
  • 2 medium-size onions, sliced
  • 1 beef bouillon cube
  • ¼ c. boiling water
  • ½ c. sour cream, reduced fat
  • 1 Tbsp. flour
  • 1 Tbsp. dried parsley flakes, crushed

Directions

Rub chops with mixture of sage, salt and pepper. Brown chops on both sides in shortening. Drain extra grease. Add onions. Dissolve bouillon in boiling water and pour over chops. Cover and simmer about 25 to 30 minutes or until meat is done. Put meat on serving platter. Combine sour cream and flour in a bowl and slowly stir in drippings. Return all to skillet. Cook, stirring constantly until mixture begins to boil. Add water to thin gravy. Pour over chops and serve.

Makes 6 servings.

Per serving: 181 calories, 8 grams (g) fat and 5 g carbohydrate
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