- 2
Ingredients
- 2 APP SERVINGS
- 4 Venison Chops or 1 Venison Rack
- • 1 pint fresh raspberries
- • 1 cup 10 year old Balsamic Vinegar
- • 6 oz Veal Demi Glace
- • Olive Oil
- • Salt and Pepper to taste
Preparation
Step 1
1. Clean the silver skin off of the rack or the chops.
2. If using the Rack, cut into individual chops.
3. Purée the raspberries in a blender and strain through a fine mesh sieve.
4. 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.
5. Add the balsamic vinegar and reduce to a syrupy consistency, then add the raspberry purée.
6. Add the veal demi glace, reduce and place the chops back into the pan.
7. 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. Place 2 chops on each plate, drizzle with the raspberry/balsamic reduction sauce and serve.