Sauteed Venison Chops With Cognac Mustard Glaze

• 4 venison chops
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon olive oil
• 1/4 cup Cognac
• 1/2 cup strong veal or chicken stock
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves

1. Season the chops slightly with salt and pepper.
2. Heat the oil in a frying pan and saute the chops until rare or medium rare.
3. Remove and keep them warm in a low oven.
4. Deglaze the frying pan with the Cognac and stock.
5. Add the mustard and thyme leaves and cook over high heat a minute or two until sauce is slightly thickened.
6. Add any juices from the chops.
7. Correct seasoning.
8. Spoon some sauce over each chop and serve.

chops, salt, olive oil, cognac, veal, mustard, thyme

Taken from cooking.nytimes.com/recipes/7221 (may not work)