6 venison chops
1 Tbsp bacon fat
3 medium onions, sliced
1-1/2 lbs fresh mushrooms, sliced
1/3 cup all-purpose flour
1 cup beef stock
1 cup milk
1/2 tsp salt
In large iron skillet over moderately high heat, lightly brown chops on both sides in bacon fat. Transfer chops to a shallow pan; retain drippings in skillet.
Broil chops at high heat 5 inches below heating element. Turn once and broil until medium rare.
In the drippings in the skillet, gently cook the onions and mushrooms until lightly browned. Blend all-purpose flour, stock, milk, salt and pepper. Add to pan. Cook stirring constantly until thickened and bubbly, about four minutes. Serve onion and mushroom sauce over chops while both are hot.
Serving Size: Serves 6