Venison Chops with Creamed Spinach and Mushrooms

Venison Chops with Creamed Mushrooms & Spinach (2)

I have spoken a few times about our lovely local butcher, London Road Butcher of Bexhill (just in case any locals are interested – but he does need a website!). Funnily enough, he was bought up in the same road as House Number One. Small world.

We recently saw a programme about cooking with traditional ingredients that are falling out of fashion, and venison was mentioned. I hadn’t eaten if for years and Big Man didn´t know if he had ever tasted it. In a timely fashion, the butcher had venison chops (which looked more like smaller versions of T-Bone steaks) for sale, so how could I say no?

The chops were cooked very simply – salted, rubbed with a little olive oil and cooked on a very hot griddle pan.  To go with them I made creamed spinach and mushrooms which I have since made again and served simply with rice. A great vegetarian dish (but obviously not when you have a slab of Bambi´s mother on the plate next to it). Quantities are flexible, the process is simple.

Venison Chops with Creamed Mushrooms & Spinach (1)

Ingredients (to serve 2 people)

  •  About 10 chestnut mushrooms, cut into medium slices
  • 4 or 5 cloves of garlic, peeled and thinly sliced
  • About 4-6 cups of washed spinach leaves
  • A splash of white wine
  • 2 heaped tablespoons of full fat crème fraîche (don´t use the low fat version for this, it will split and be very runny)
  • Olive oil
  • Sea salt
  • Black pepper

Gently fry the mushrooms and garlic in a little oil with the lid on the pan until the mushrooms start to release some of their juices. Add a splash of white wine and the spinach and cover again. When the spinach has wilted, removed the lid, season and turn the heat up so that most of the liquid evaporates.  Turn the heat down low, stir in the crème fraîche, add a final grind of pepper and serve.

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