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Creole Venison Chops With Andouille Mustard Sauce Recipe

Ingredients

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.

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The Cook

keni Sweet Home, AL

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