SAUTEED VENISON CHOPS WITH COGNAC MUSTARD GLAZE
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Spoon some sauce over each chop and serve.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 1 gram, TransFat 0 grams
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Everlasting Life
[email protected]This dish is very impressive and would be perfect for a dinner party.
Abubakar Hayatudeen
[email protected]I love the combination of sweet and savory in this dish.
Richard Tetteh
[email protected]This dish is perfect for a cold winter night.
Yeetpro 765
[email protected]I would recommend pairing this dish with a full-bodied red wine.
Yo Boi
[email protected]This dish is very rich, so it's best to serve it with a light side dish.
Babe Rema
[email protected]I made this dish for my family and they all loved it. It's a great recipe for a special occasion.
younus ansari
[email protected]I'm allergic to mustard, so I substituted it with a different type of glaze.
jayson ray
[email protected]I would love to try this dish with different types of meat, such as lamb or beef.
Janet Kwalle
[email protected]This dish was very time-consuming to make, but it was worth it in the end.
Namitego Sylivia
[email protected]I'm not sure what I did wrong, but my dish turned out very bland.
Shaan Bikram Thapa
[email protected]I found that the venison was a bit tough, but the glaze was very good.
Asawir Nauman
[email protected]This dish was a bit too sweet for my taste, but I think that's just a personal preference.
Loryn Pat
[email protected]I highly recommend this dish. It's a great way to enjoy venison and the glaze is to die for.
Onyinyechi Anuforo
[email protected]I made this dish with elk instead of venison and it was still delicious. The glaze is so versatile!
Jiko Khan
[email protected]This was my first time cooking venison and I was very impressed. The dish was easy to make and turned out beautifully.
Maryrosegirl
[email protected]I'm not a huge fan of venison, but this dish was amazing! The glaze really made all the difference.
Anu Budathoki
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about how tender and flavorful the venison was.
malak stars
[email protected]This dish was absolutely delicious! The venison was cooked to perfection and the cognac mustard glaze was the perfect complement. I will definitely be making this again.