Smothered Venison Chops
We served these prior to a show and the boys were pickin’ the bottom of the cast iron for every last whisky infused mushroom and pancetta nugget.
What you’ll need:
- 4-5 back strap medallions pounded to about 1/2 inch thick chops
- Creole seasoning to taste
- Italian herbs to taste
- 4 ounces of cubed pancetta
- Olive oil as needed
- 1 Cup Cornstarch
- 1/4 cup flower
- Fresh Basil, Chopped for Garnish
- 1 Tablespoon Butter
- 8 Ounces Mushrooms, Sliced
- 2 Cloves Garlic, Minced
- 1 beef bullion cube
- 1/2 Cup whisky, brandy or red wine (if using pork consider white wine)
- 1/3 Cup heavy whipping cream
- 1 1/2 Teaspoons dried Italian herbs
- Two cups cooked rice or mashed potatoes
How to make it happen:
Season chops with Creole seasonings and Italian herbs then let set for about 25 minutes
Render the pancetta in a clean cast iron skillet or other heavy bottomed pan over medium-high heat.
Once the pancetta is rendered remove & reserve the pancetta. Had a little olive oil to the pan as needed to brown chops. Next, mix the corn starch and flour, then coat chops shaking off excess and place in skillet with the pancetta oil.
Cook on each side for about 3 minutes each, or until lightly brown. Once complete, remove from pan and set aside.
Reduce the heat to medium, melt the butter in the pan, then stir in the mushrooms sautéing until browned, about 3 minutes. Next add the garlic and cook for 30 seconds, or until fragrant.
Stir in the beef bullion cube, whisky or wine and cook for 2 minutes, until the liquid is mostly evaporated then stir in the heavy whipping cream and dried herbs, and stir for 1 minute.
Stir in the reserved pancetta, then place the pork chops back in the skillet. Spoon the sauce onto the chops, and cover for 1 minute.
Garnish with fresh basil and serve with rice, mashed potatoes, or your favorite vegetable.