Venison Chops in Sour Cream

    6 venison chops (about 1/2 inch thick)
    1/2 tsp. powdered sage
    1/2 tsp. salt
    2 Tbsp. shortening
    Dash of pepper
    2 medium-size onions, sliced
    1 beef bouillon cube
    1/4 c. boiling water
    1/2 c. sour cream (regular or reduced fat)
    1 Tbsp. flour
    1 Tbsp. dried parsley flakes, crushed

    Rub chops with mixture of sage, salt and pepper. Brown chops on both sides in shortening. Drain extra grease. Add onions. Dissolve bouillon in boiling water and pour over chops. Cover and simmer about 25 to 30 minutes or until meat is done. Put meat on serving platter. Combine sour cream and flour in a bowl and slowly stir in drippings. Return all to skillet. Cook, stirring constantly until mixture begins to boil. Add water to thin gravy. Pour over chops and serve.

    Makes 6 servings. Per serving (recipe as is): 205 calories, 10.5 g fat, 6 g carbohydrate, 1 g fiber and 81 mg cholesterol.

    Per serving (recipe with reduced fat sour cream): 181 calories, 8 g fat, 5 g carbohydrate, 1 g fiber and 79 mg cholesterol.