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BRAISED VENISON CHOPS IN MUSHROOM GRAVY
BRAISED VENISON CHOPS IN MUSHROOM GRAVY
4 good-sized loin chops, about 1½ lb
1¾ tsp salt
1/16 tsp pepper
3 tbsp butter or margarine
1 cup water
10½ oz can mushroom soup
1 tsp sherry
2 drops tabasco or other hot sauce
Wipe chops clean with a damp cloth and trim off any strong-smelling fat.
Sprinkle chops with salt and pepper.
Use a skillet with tight-fitting cover
Brown chops slowly (uncovered) on both sides in heated butter
Add ¼ cup of the water, cover and simmer 15 min
add ¼ cup more water and again cover and simmer 15 min
add the rest of the water and the soup
Cover and continue cooking very slowly for half an hr
add sherry and tabasco sauce
Serve at once
4 servings
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