Venison Chops With Pears, Chestnuts, And Port Wine-Vinegar Sauce
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Unsalted Butter1 tbsp
Chives (finely chopped)1 tbsp
Butter1
Salt2 tbsps
Olive Oil2 tbsps
Sherry Vinegar3 tbsps
Port Wine2 tbsps
Cherry Juice1 cup
Glace (demi-)Directions:
1
Heat butter in saute pan and caramelize the pears
2
Add the onions, cherries and chestnuts, saute and finish with chopped chives
3
Heat butter in another saute pan and cook the mushrooms and season with salt and pepper
4
Keep warm
5
Heat a large saute pan over high heat and add olive oil
6
Season the chops well and add to the pan
7
Cook 3 minutes on each side of the chop or until preferred doneness
8
Remove chops from pan and deglaze with 2 tablespoons sherry vinegar, 3 tablespoons port wine, and reduce for a minute
9
Add 2 tablespoons cherry juice and 1 cup demi-glace
10
Reduce until thick and then swirl in butter
11
Plate chops surrounded by the winter ragout and drizzled with sauce
12
Serve immediately