Venison Chops with Mushrooms

Preparation info

  • 4 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Venison is considered the most desirable of game and it may be prepared in many ways. The flesh of a very young deer is as tender as beef; young venison steak, for example, is delicious when sautéed briefly in butter and sprinkled with parsley. With older deer, it is better to marinate the meat for several hours or several days in a well-seasoned marinade. This has the effect not only of flavoring the meat but of making it tender as well.


  • 8 tender venison chops
  • Salt and freshly ground black pepper
  • ½ cup butter
  • ½ pound mushrooms, thinly sliced
  • cup dry white wine
  • ¾ cup Brown Sauce
  • 8 thin slices of ham


    1. Sprinkle the venison chops with salt and pepper. Heat half of the butter in a large heavy skillet and brown the chops in it on both sides. Preferably the chops should be served rare, particularly if the venison is tender. Transfer the chops to a warm serving platter.

    2. Add two more tablespoons of the butter to the skillet and add the mushrooms. Cook, stirring, until mushrooms are wilted. Sprinkle with pepper and add the wine. Stir to dissolve the brown particles clinging to the bottom and sides of the skillet. Stir in the brown sauce and simmer briefly.

    3. Meanwhile, heat the ham in the remaining butter. Top each chop with a slice of ham. Pour the sauce over the chops and serve immediately.