8 loin of venison chops, each 1 inch thick (or 4 steaks)
1/4 c. peanut oil
2 c. sour cream sauce
Salt and pepper Trim fat from chops. Preheat broiler. Brush chops with oil. Broil for 4 minutes. Turn. Brush with oil and broil 4 minutes more. Juice should be red when chops are fork tested. Sprinkle with salt and pepper and transfer to heated platter and pour hot Sour Cream Sauce over all. SOUR CREAM SAUCE: 2 tbsp. butter
1/2 c. beef stock, bouillon or consomme
2 c. sour cream, warmed
1/4 c. minced onion Melt butter and saute onion until soft. Add stock and stir over medium heat until liquid has almost evaporated. Add sour cream to onion mixture, stirring over low heat for 3 to 4 minutes. | 
