Venison Chops With Raspberry Balsamic Reduction Recipes

VENISON CHOPS WITH RASPBERRY & BALSAMIC REDUCTION

Steps:

• 1. If working with a rack, clean the silver skin off of the rack or the chops and cut into individual chops. 2. Purée the raspberries in a blender and strain through a fine mesh sieve. 3. Heat the oil in a pan and sear both sides over high heat and remove to a plate (Note that you are only coloring the surface of the venison - not cooking it through). Discard the oil. 4. Add the balsamic vinegar and reduce to a syrupy consistency, then add the raspberry purée. 5. Add the veal demi glace, reduce and place the chops back into the pan. 6. Cook the venison until medium rare (it should only take a minute or so). If necessary reduce the pan sauce to a consistency where it will coat the back of a spoon. Remove from the heat and adjust the seasoning with salt and pepper (salt definitely not needed if using the substitute demi glace of beef base and wine). Place 2 chops on each plate, drizzle with the raspberry/balsamic reduction sauce and serve.

VENISON CHOPS WITH MUSHROOM SAUCE

Steps:

• Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat.
• Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes.
• Move the chops to a heated platter and place the platter in a warm (150°F) oven.
• Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles.
• Spoon the sauce over the chops and serve immediately.
• Mushroom Sauce-----------.
• In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter.
• Add the wine and turn the heat to high for 2 minutes.
• Lower the heat.
• Blend in the sour cream and the salt and pepper.
• Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.

VENISON CHOPS WITH SHALLOTS AND CUMIN

Steps:

• Using a heavy skillet large enough to accommodate the rack of venison, fry the bacon. Drain strips on paper towel. Cut bacon in 1/2-inch pieces and set aside. Brush venison with some of the bacon fat. Leave 1 tablespoon of the bacon fat in the pan and discard the rest. Mix 1 1/2 teaspoons of the cumin with the pepper and 1/2 teaspoon salt in a bowl. Rub the spices on the meat and let rest 1 hour. Cook the shallots in the remaining fat in the pan on medium heat until lightly browned, 8 to 10 minutes. Remove shallots from the pan and set aside.
• Heat oven to 425 degrees. Using the skillet or another pan big enough to hold the rack of venison, place the venison in the pan, bone side down, and roast 20 minutes. Test with an instant-read thermometer. It should register 115 degrees for medium rare to rare. If more doneness is desired, leave the venison in the oven another 5 minutes. But it will start to toughen if cooked more than medium rare.
• Remove venison from the pan and place on a cutting board to rest while you prepare the sauce. Lightly toast the remaining 1/2 teaspoon cumin in the pan. Add the stock and the wine. Whisk in the mustard and thyme. Cook on medium high until the liquid has reduced to a scant 1/2 cup, just about covering the bottom of the pan. Lower heat and whisk in the butter bit by bit. Add additional salt if desired. Stir in the reserved bacon and shallots.
• Slice the rack into individual chops between the bones and arrange on a platter. Spoon the sauce with the shallots and bacon over the meat and serve.

KENN'S RASPBERRY BALSAMIC REDUCTION

Steps:

• Wash raspberries and pat dry with a lint-free cloth.
• In a sauce reduction pan or 9" skillet, pour in vinegar and rapidly bring up to temperature. (about 175°f) Add sugar and dissolve. Raise temperature to near boil. Add raspberries and stir mixture until reduced by about 2/3.
• Be careful not to scorch. You must continue stirring until complete.
• This can be canned in 4 ounce jars for gift giving.
• Canning instructions: While still hot; dip reduction into sanitized 4 ounce canning grade jars, leaving ½" headspace. Place sanitized sealable lids onto jars and place in water bath canner and process for 10 minutes.