Sauteed Venison Chops With Cognac Mustard Glaze

Ingredients

• 4 venison chops
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon olive oil
• ¼ cup Cognac
• ½ cup strong veal or chicken stock
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    231 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 30 grams protein; 25 milligrams cholesterol; 101 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Season the chops slightly with salt and pepper. Heat the oil in a frying pan and saute the chops until rare or medium rare. Remove and keep them warm in a low oven.
2. Deglaze the frying pan with the Cognac and stock. Add the mustard and thyme leaves and cook over high heat a minute or two until sauce is slightly thickened. Add any juices from the chops. Correct seasoning.
3. Spoon some sauce over each chop and serve.

• This dish is good with sauteed potatoes and a watercress salad.