Venison Chops With Dried Cranberries Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Dried cranberries,
1/2 cup: Port,
2 tbsp: Olive oil,
2: 6-ounce venison chops,
1 tbsp: Chopped shallots,
1 cup: Demi glace,
1 tbsp: Unsalted butter,
Salt and pepper,
1 small: Pot of soft polenta,
1 tbsp: Chopped parsley,
1 tbsp: Grated Parmesan cheese,
Directions:
In a bowl soak the cranberries in the port for 10 minutes. Meanwhile,
heat the oil in a saute pan. Season the venison chops with salt and
pepper on both sides. Place chops into the saute pan and sear them on
both sides for 3 minutes. Remove and set aside. Place the shallots in
the same pan and cook for 1 minute. Drain the port from the
cranberries, and carefully add it to the pan. It will ignite. When
the fire dies, add the demi glace as well as the venison, and the
cranberries. Cook for 2 minutes flipping the chops once. Swirl in the
butter and season. Serve with polenta, parsley, and cheese.
Yield: 2 servings Posted to MC-Recipe Digest V1 #
Recipe by: ESSENCE OF EMERIL SHOW #EE2243
From: Meg Antczak
Date: Fri, 6 Dec 1996 07:58:48 -0500
Source from luhu.jp
heat the oil in a saute pan. Season the venison chops with salt and
pepper on both sides. Place chops into the saute pan and sear them on
both sides for 3 minutes. Remove and set aside. Place the shallots in
the same pan and cook for 1 minute. Drain the port from the
cranberries, and carefully add it to the pan. It will ignite. When
the fire dies, add the demi glace as well as the venison, and the
cranberries. Cook for 2 minutes flipping the chops once. Swirl in the
butter and season. Serve with polenta, parsley, and cheese.
Yield: 2 servings Posted to MC-Recipe Digest V1 #
Recipe by: ESSENCE OF EMERIL SHOW #EE2243
From: Meg Antczak
Date: Fri, 6 Dec 1996 07:58:48 -0500
Source from luhu.jp