The Merchant Of Venison Chops With Red Wine Mushroom Sauce And Bulgur Porridge
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
44
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Rinse venison chops and pat dry with paper towels
2
In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder
3
Rub all sides of the chops with the spice mixture
4
Heat the olive oil over medium-high heat in a large saute pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat
5
Remove chops to a utility platter
6
In the same pan, over medium-high heat, saute the shallots until translucent
7
Add the mushrooms and cook until they give up their juices
8
Add the wine and let cook for about 5 minutes
9
Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes
10
Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds
11
While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid
12
Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready
13
Put bulgur and salt in a mixing bowl
14
Add 2 1/2 cups boiling water, cover and let stand for 30 minutes
15
To serve, place some bulgur porridge in the middle of each serving plate
16
Top with a venison chop and spoon mushrooms and sauce over and around