| Written By Recipe Coordinator |

This deer meat recipe spotlights a meat that is one of the most delicious of all big game animals. Deer meat is sweeter, leaner, and has a stronger fat taste than beef cuts. This deer recipe is a hearty and robust recipe for the cold fall and winter months.
4 good-sized loin chops, about 1 1/2 pounds
1 3/4 teaspoon salt
1/16 teaspoon pepper
3 tablespoons butter or margarine
1 cup water
10 1/2 ounce can mushroom soup
1 teaspoon sherry extract
2 drops Tabasco or other hot sauce
1. Wipe chops clean with a damp cloth and trim off any strong smelling fat.
2. Sprinkle chops with salt and pepper.
3. Use a skillet with a tight-fitting cover. Brown chops slowly (uncovered) on both sides in heated butter.
4. Add 1/4 cup of the water, cover and simmer 15 minutes, then add 1/4 cup more water and again cover and simmer 15 minutes.
5. Next add the rest of the water and the soup.
6. Cover and continue to cook very slowly for 1/2 hour or until fork tender.
7. Lastly add sherry extract and Tabasco sauce.
Serve at once.
Makes 4 servings.
Photo courtesy of brokenarrowranch.com.





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Comments
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