|The New York Times 60-Minute Gourmet|
|by Pierre Franey|
A Master Chef's Signature BookAvailable in paperback for the first time in a decade, The New York Times 60-Minute Gourmet is the bestselling cookb...
1 - 10 of 309 for venison chops
Melt 1/2 butter ... and saute the chops for 10 minutes. ... top with a venison chop. Add a ... Seal. Place in 350 degree oven for 20 minutes. Serve in foil.
Brown chops slowly on both ... over chops. Simmer over very low heat about 45 minutes or until tender. Serve chops and sauce over hot buttered macaroni.
Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ...
Brown chops in oil and ... cheese, at least 3/4 cup. Simmer sauce about 15 minutes. Cover chops with sauce and bake about 1 hour and 30 minutes at 350 degrees.
Trim fat from chops. Preheat broiler. ... until liquid has almost evaporated. Add sour cream to onion mixture, stirring over low heat for 3 to 4 minutes.
Steaks or chops are best when done by broiling or by putting in a very hot heated fry pan and done quickly, browning on both sides.
Sprinkle chops with salt, pepper ... frying pan. Add 10 1/2 ounce can cream of mushroom soup, thinned with a half a soup can of water. Simmer 30-40 minutes.
In a large pan, sauté venison, garlic, onion, ... cumin. Let cook on low to med temperature for 6 to 8 hrs, stirring occasionally. Serve hot and enjoy.
1. Using a large skillet cook the onions in half of the olive oil until nearly translucent. Add the garlic to the skillet and cook for 1 more minute. ...
This casserole is best cooked in a cast-iron casserole dish, which will transfer from stovetop to oven. Heat some olive oil and seal the meat over a ...
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