Sauteed Venison Chop With Berry Chutney

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 4 venison chops
• 2 tablespoons canola oil
• 2 tablespoons gin or 2 tablespoons aquavit
• 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

Recipe

• 1 place venison chops in a bowl or zip-lock plastic bag.
• 2 add canola oil and gin or aquavit and mix to coat chops well.
• 3 cover bowl or seal bag.
• 4 refrigerate for 24 hours.
• 5 remove from refrigerator fifteen minutes before cooking.
• 6 the chutney:.
• 7 in a large saute pan over medium heat, combine olive oil and brown sugar.
• 8 stir to dissolve sugar.
• 9 add shallots, garlic, cinnamon stick and star anise and saute until shallots soften, about 2 minutes.
• 10 add apricots, prunes and dates and saute about one minute.
• 11 add fresh berries, cranberries, lime zest and thyme and mix well.
• 12 add orange juice and vinegar.
• 13 lower heat and simmer until liquid is almost absorbed, about five minutes.
• 14 stir in mustard and season to taste with salt and pepper.
• 15 keep warm over very low heat.
• 16 the chops.
• 17 preheat oven to 400°f.
• 18 heat a large iron skillet on top of the stove until very hot.
• 19 season chops with salt and pepper and then sear quickly in the skillet, about one minute per side.
• 20 place skillet in the oven and roast chops, about three to four minutes for rare, five to six minutes for medium rare.
• 21 remove chops to a board, cover with foil and let rest for five minutes.
• 22 to serve, spoon chutney onto each of four plates.
• 23 thinly slice venison chops parallel to the bone and fan out slices over the chutney.