Venison Chops With Mushroom Onion Gravy Recipes

GROUND VENISON PATTIES WITH MUSHROOM ONION GRAVY

Steps:

• Mix the ingredients for patties together except for the oil. Season with salt and pepper. Add oil to large skillet. Shape meat into 6 patties. Fry in oil until almost done turning a couple of times. Remove meat from skillet.
• Add the 2 tbsp butter to saucepan. Throw in the onions, and mushrooms. Saute until onions are translucent. Add the bourbon and let reduce until almost evaporated.
• Add the butter and flour and make a roux. Add the remaining ingredients and cook until well incorporated. Add the patties back to the skillet and simmer in gravy until done.

PORK CHOPS WITH MUSHROOM ONION GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides.
• Stir together half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.
• Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and bake another 20 minutes. Let stand 5 minutes before serving.

VENISON STEAKS WITH GRAVY

Steps:

• 1. Combine 1/3 cup flour, pepper, salt, and paprika in a shallow pan.
• 2. Dredge steaks in the mixture.
• 3. Melt butter over low heat in a non-stick skillet.
• 4. Add steaks and cook until browned and to desired doneness, turning steaks over once.
• 5. Remove from skillet and keep warm.
• 6. Combine the remaining 3 tablespoons of flour and the milk in a small bowl.
• 7. Whisk this mixture into the skillet drippings.
• 8. Cook over low/medium heat for 3 minutes or until gravy bubbles.
• 9. Stir constantly!
• 10. Cook for 1 additional minute, continuing to stir.
• 11. Season to taste with salt and pepper.
• 12. Serve gravy over steaks.

CHOPS WITH MUSHROOM GRAVY

Steps:

• In a large resealable plastic bag, combine the first four ingredients; set aside 3 tablespoons. Add pork chops to bag, one at a time, and toss to coat. , In a large skillet, brown chops in butter on both sides; transfer to a greased 13-in. x 9-in. baking dish. In the same pan, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. , Cover and bake at 350° for 50-60 minutes or until the meat is tender. Serve with potatoes.

VENISON CHOPS WITH MUSHROOM SAUCE

Steps:

• Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.
• Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes.
• Move the chops to a heated platter and place the platter in a warm (150°F) oven.
• Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
• Spoon the sauce over the chops and serve immediately.
• Mushroom Sauce-----------.
• In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
• Add the wine and turn the heat to high for 2 minutes.
• Lower the heat.
• Blend in the sour cream and the salt and pepper.
• Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.

VENISON WITH SHERRY-MUSHROOM SAUCE

Steps:

• Combine 1/2 cup flour, sage, salt, and pepper in a resealable bag, set aside. Melt 1 tablespoon of butter in a large pan over medium heat. Stir in onion and cook until almost soft. Add mushrooms, and continue cooking until soft. Remove from pan.
• Turn heat to medium-high and melt 2 tablespoons of butter in pan. Toss the venison steaks in the seasoned flour and shake off the excess. Sear venison in butter for 6 to 7 minutes per side and remove.
• Reduce heat to medium-low, and melt the remaining tablespoon of butter. Whisk in 1 tablespoon of flour, followed by the sherry and water. Return the vegetables and meat to the pan. Increase heat, and simmer for 15 minutes.

VENISON CHOPS WITH MUSHROOM ONION GRAVY RECIPE

Steps:

• Combine sugar and soy sauce into a medium-size bowl. Toss the venison in the mixture coat and marinate 30 minutes to one hour; tossing occasionally.
• While venison is marinating place ¼ cup beef broth into a small microwaveable bowl along with the dried mushrooms. Microwave for about 1 minute or until mixture is steaming, cover, and let the mushrooms set until softened. Place a coffee filter into a strainer and drain the liquid though the filter. Reserve the liquid, chop the mushrooms and set them aside separately.
• Drain any leftover marinate from the chops if necessary. Season the chops with ½ teaspoon pepper. In a large skillet over medium-high heat using 1 tablespoon of the vegetable oil cook the chops until well browned and almost done. Remove the chops to a platter and set aside.
• In the same skillet over medium-high heat add the other tablespoon of oil, white mushrooms, minced shiitake mushrooms, and ¼ teaspoon salt. Cook string frequently until all liquid is evaporated and mushrooms start to brown. Add the onion and another ¼ teaspoon salt to the mushroom mixture and cook stirring frequently until onion is soft, and starts to brown.
• Add the flour, garlic, thyme, and continue cooking and stirring until mixture is coated with the flour. Add the remaining broth, and the liquid set aside from the dried mushrooms. Stir to release any dripping from the bottom of the pan. Arrange the chops into the onion and mushrooms along with any juices that settled on the bottom of the platter. Cook over medium-low heat until juices have thickened and chops are cooked to desired doneness. (When I browned the chops I cooked them to the desired done-ness I wanted so they just had to be heated through in the mushroom-onion mixture)
• Serve over noodles or mashed potatoes

CHOPPED STEAK AND MUSHROOM ONION GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
• Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.
• Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
• Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.

PORK LOIN CHOPS WITH MUSHROOM ONION GRAVY

Steps:

• Heat olive oil in large fry pan.
• Add onion and cook 5 minutes then add mushrooms and cook 2-3 minutes.
• Add garlic and cook 1 minute.
• In the meantime, mix the self rising flour with salt and pepper to taste in a shallow dish and dredge the chops. Save 1 tablespoon of the flour for later.
• With a slotted spoon, remove the veggies from the pan and set aside.
• Brown the chops about 2-3 minutes each side and remove from the pan.
• Return the veggies to the pan, add the chicken stock and place the chops on top, moving them around so they become immersed in the liquid.
• Bring to a boil then lower the heat. Cover and simmer 10-15 minutes until pork is tender.
• Remove pork to a plate and keep warm.
• Mix the leftover tablespoon of dredging flour with the cold water and stir into the pan until thickened.
• Spoon gravy over chops to serve.

VENISON WITH MUSHROOM-WINE SAUCE

Steps:

• 1. Mix the flour, salt, and pepper in a shallow dish. Dredge the meat in the seasoned flour. Heat the oil in a large skillet over medium-high. Cook the venison for 2 minutes per side, and then transfer to a plate and cover to keep warm.
• 2. Reduce the heat in the skillet to medium, add the shallots and garlic, and cook for 1 minute, stirring constantly. Add the mushrooms and sauté for about 3 minutes. Stir in the tomato paste. Add the wine and chicken broth, raise heat to medium-high, and cook for 1 minute more. Return the meat to the pan and simmer until heated, about 1 minute. Season with salt and pepper to taste.

VENISON WITH MUSHROOM GRAVY ROAST

Steps:

• Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
• Add 1 tablespoons butter to separate pan to sauté following 4 ingredients (yellow onions through mushrooms). Sauté yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Sauté all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to sauté pan and simmer 1-2 more minutes.
• Preheat oven to 350°F.
• After all ingredients are sautéed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sautéed vegetables. Cover tenderloin with the remaining sautéed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
• Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!

PORK CHOPS WITH ONION AND MUSHROOM GRAVY

Steps:

• Heat oil in heavy pan over medium heat.
• Add pork chops and brown on both sides.
• Remove pork chops and set aside.
• Add onions to pan and cook until limp.
• Sprinkle 1 Tbsp flour over onions and stir until flour starts to brown.
• Stir in 2 cups water and the mushrooms with their liquid.
• Heat to boiling and then reduce to simmering.
• Add 1/2 cup water to 1/4 cup brown gravy mix,mix well and add to water in pan, stirring well.
• Add pork chops to pan, cover and simmer 45 minutes.
• Use the additional water to thin the gravy, if needed.
• Serve over mashed potatoes or rice.