Originally Posted by HoneyDoe
Is it deer season yet? I don't know about yinz, but our freezer is looking a little low on the deer meat. I have so many things I want to try with venison.
Anyone do anything special with theirs?
Yes! Here's a recipe you dont even have to wait to try out. You can do a test run using porkchops.
First, pick up some pork chops. Not the ones that cost $3.99/lb, they're for the grill. Instead grab a few of the ones they put on sale for $1.79/lb, the shoulder chops.
Okay, brown them up in a large frying pan.
Leave them in the pan and add three cans of cream of mushroom soup and 1 1/2 cans of water.
When the liquid begins to boil, cut the heat back until it's just barely simmering. It should be making little burps, kind of like the pictures of the little mud volcanoes they always show when you watch films about Yellowstone. Flip the chops now and then so they dont stick to the pan.
After about an hour and fifteen minutes to an hour and a half the pork chop juices will have mixed with the soup and a goodly amount of the water will have cooked out of the pan and you'll end up will a nice gravy that can be served over rice. You'll also find that the slow cooking process will have tenderized the chops themselves. Salt and pepper to taste and you're good to go.
If you find this simple recipe to be something you enjoy you can give it a try with venison.