Sauteed Venison Chop With Berry Chutney
- Ready In:
- 45mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 4 venison chops
- 2 tablespoons canola oil
- 2 tablespoons gin or 2 tablespoons aquavit
-
For the Chutney
- 2 tablespoons extra virgin olive oil
- 1⁄4 cup brown sugar
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, chopped
- 1 cinnamon stick
- 2 star anise, left whole
- 4 dried apricots, chopped
- 4 prunes, pitted and chopped
- 2 dates, pitted and chopped
- 1⁄2 cup mixed berries, such as fresh blueberries, blackberries or 1/2 cup raspberries
- 1⁄4 cup cranberries or 1/4 cup lingonberry
- 1⁄2 teaspoon lime zest, minced
- 3 sprigs fresh thyme
- 1⁄2 orange, juice of
- 2 tablespoons sherry wine vinegar
- 1 tablespoon Dijon mustard
- kosher salt
- fresh ground pepper, to taste
directions
- Place venison chops in a bowl or zip-lock plastic bag.
- Add canola oil and gin or aquavit and mix to coat chops well.
- Cover bowl or seal bag.
- Refrigerate for 24 hours.
- Remove from refrigerator fifteen minutes before cooking.
-
The Chutney:
- In a large saute pan over medium heat, combine olive oil and brown sugar.
- Stir to dissolve sugar.
- Add shallots, garlic, cinnamon stick and star anise and saute until shallots soften, about 2 minutes.
- Add apricots, prunes and dates and saute about one minute.
- Add fresh berries, cranberries, lime zest and thyme and mix well.
- Add orange juice and vinegar.
- Lower heat and simmer until liquid is almost absorbed, about five minutes.
- Stir in mustard and season to taste with salt and pepper.
- Keep warm over very low heat.
- The Chops.
- Preheat oven to 400°F.
- Heat a large iron skillet on top of the stove until very hot.
- Season chops with salt and pepper and then sear quickly in the skillet, about one minute per side.
- Place skillet in the oven and roast chops, about three to four minutes for rare, five to six minutes for medium rare.
- Remove chops to a board, cover with foil and let rest for five minutes.
- To serve, spoon chutney onto each of four plates.
- Thinly slice venison chops parallel to the bone and fan out slices over the chutney.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>