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Title: Breaded Venison Chops with Brown Sauce
Categories: Game Entree Venison
Yield: 1 Batch
| 3 | Venison shoulder chops | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Egg; beaten | |
| 1 | c | Fine bread crumbs |
| BROWN SAUCE | ||
| 2 | tb | Butter |
| 1 | sl | Onion |
| 2 | tb | Flour |
| 1 | c | Canned beef consomme |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Each salt and paprika |
Simmer chops in small amount of water for about 15 minutes. Drain and season with salt and pepper. Dip chops in beaten egg and coat with bread crumbs. Brown on both sides in hot fat. Serve with brown sauce.
To make the sauce, brown onion lightly in butter. Stir in the flour and brown. Add meat stock slowly, stirring constantly, and cook until sauce is thick and smooth. Add Worcestershire, paprika and salt. Serve over breaded chops.
From staff writer Mary Alice Holt's "Fare Game" article in "The (Elizabethtown, KY) News-Enterprise," n.d. Electronic format by Cathy Harned.
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