Creole Venison Chops With Andouille Mustard SauceFrom keni 5 years ago
- 2lbs boneless venison chops or small steaks shopping list
- 8oz full fat sour cream(all natural is okay, but don't use the low fat stuff:) shopping list
- 3T Creole or Cajun style mustard shopping list
- 2t Creole or cajun seasoning shopping list
- 1T worcestershire sauce shopping list
- 1/2-3t red pepper flakes shopping list
- 2t fresh ground pepper shopping list
- kosher or sea salt shopping list
- juice from 2 limes shopping list
- 1lb andouille sausage, sliced shopping list
- 4 cloves garlic, minced shopping list
- 1 red onion, chopped shopping list
- 1 cup heavy cream(can sub half and half, if desired, but you may need to thicken the sauce with a lil corn starch slurry) shopping list
How to make it
- Combine sour cream, mustard, Worcestershire sauce, red pepper flakes, Creole seasoning, salt, pepper and lime juice in X-large zipper bag.
- Add chops and smoosh all around to thoroughly cover the meat.
- Let marinate in fridge at least 1 hour, but up to over night.
- Heat large, heavy pan(I used cast iron) to medium heat and drizzle with just a touch of olive oil.
- Add onions and cook about 2 minutes.
- Add sausage and garlic and cook, stirring constantly, for about 1 minute more.
- Add chops(a lot of the marinade comes out with the chops, and that's okay) and cook over medium heat about 3 minutes on each side.
- Remove from pan and keep warm.
- Add rest of marinade to the pan along with the cream.
- Heat to boiling and let cook a couple of minutes to thicken.
- Add chops back to pan and cook, in the sauce, until desired doneness. I suggest eating venison at no more done that medium, but medium rare is even better.
- Serve chops with the sauce.