Sauteed Venison Chops With Cognac Mustard Glaze

1. 1

   Season the chops slightly with salt and pepper.

2. 2

   Heat the oil in a frying pan and saute the chops until rare or medium rare.

3. 3

   Remove and keep them warm in a low oven.

4. 4

   Deglaze the frying pan with the Cognac and stock.

5. 5

   Add the mustard and thyme leaves and cook over high heat a minute or two until sauce is slightly thickened.

6. 6

   Add any juices from the chops.

7. 7

   Correct seasoning.

8. 8

   Spoon some sauce over each chop and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.