Venison Chops with Dried Cranberries
- 1/4 cup dried cranberries
- 1/2 cup port
- 2 tablespoons olive oil
- 2 6 -ounce venison chops
- 1 tablespoon chopped shallots
- 1 cup demi glace
- 1 tablespoon unsalted butter
- Salt and pepper
- 1 small pot of soft polenta
- 1 tablespoon chopped parsley
- 1 tablespoon grated Parmesan cheese
- 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.
cranberries, port, olive oil, chops, shallots, demi glace, unsalted butter, salt, polenta, parsley, parmesan cheese
Taken from www.foodnetwork.com/recipes/emeril-lagasse/venison-chops-with-dried-cranberries-recipe.html (may not work)