Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Venison Chops with Spicy Currant and Red Wine SauceVenison Chops with Spicy Currant and Red Wine Sauce
Venison chops, cut from the backbone and which contain the tenderloin and/or the backstrap, are one of the finest cuts of meat you can find. In this dish,...
Servings
4
4
Cuisine Type
- american
Day Part
- Dinner
Main Ingredient
- Meat
Venison chops, cut from the backbone and which contain the tenderloin and/or the backstrap, are one of the finest cuts of meat you can find. In this dish, the richness of the venison is balanced by the spicy-tart reduction sauce.
Ingredients
8 venison chops, cut from a rack (about 2 lb.)
2 tbsp. cracked peppercorns
Coarse sea salt or kosher salt
3⁄4 cup dry red wine
2 tbsp. diced shallots
1⁄2 cup currant jelly
Watercress, for garnish
Steps
1. Rub chops on both sides with 1 tbsp. peppercorns and salt to taste. Wrap in plastic; let rest at room temperature 30 min., or refrigerate 2-4 hr.
2. Preheat grill or broiler. In a saucepan over med. heat, combine wine, shallots, and remaining peppercorns. Bring to a boil; simmer until syrupy, about 12 min. Add jelly; reduce heat to low and cook until melted. Increase heat and simmer 3 min. Strain sauce.
3. Grill or broil chops 2-3 min. per side for rare. Serve with sauce, garnished with watercress sprigs.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
