My Favorite Venison Chops

Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient

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venison chops or round steak

buttermilk

seasoned flour

1 onion, chopped

4 ribs celery, cut crosswise

Instructions: Thaw any chops or round steak in buttermilk.

Dip moist slices in seasoned flour and brown in pressure cooker, lid off.

Remove chops from fat, pour off any excess and brown one chopped onion and four ribs of celery in the fat and drippings.

Add enough water to make a medium thin gravy. More flour may be needed and be sure to use the

seasoned flour that you used.

Return the browned chops to the gravy and pressure cook for 15-20 minutes.

Any cut of venison is tender and tasty cooked in this manner, and the gravy is great on cooked rice,

noodles or hot biscuits.

Staging:

Variations:

Background: Recipe by: Judith and Richard Morehead

Serves: 0

Food Exchanges: