GRILLED VENISON CHOPS w/TOM CRESS RELISH

By BobD

Ingredients

• 4 SERVINGS
• Grilled Venison Chops with Tomato-Watercress Relish and Red Wine Jelly with Warm New Potato and Preserved Shallot Salad
• • 1/2 cup olive oil
• • 1/4 cup chopped garlic
• • 1/4 cup chopped fresh thyme leaves
• • Salt and pepper to taste
• • 8 venison rib chops, 1 inch thick
• • 1/2 bunch fresh watercress, washed, coarse stems removed, roughly chopped
• • 1 large ripe tomato, peeled, seeded, and diced
• • 1 tablespoon chopped fresh mint leaves
• • 1/4 cup extra virgin olive oil
• • 1 cup good quality red wine
• • 1 tablespoon chopped shallots
• • Warm New Potato and Preserved Shallots Salad (recipe follows)

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. THE DAY BEFORE SERVING: Combine olive oil, garlic, thyme, salt and pepper and rub into chops; cover and refrigerate overnight. Combine watercress, tomato, mint, and extra virgin olive oil in a bowl; cover and refrigerate overnight. Combine jelly, red wine and shallots in a small saucepan; bring to a boil and reduce by half. Pour into a container, cover, and refrigerate overnight.

2. ON SERVING DAY: Prepare Warm new Potato and Preserved Shallot Salad.

3. Grill the chops on a fairly hot grill, or broil close to the heat for 2 minutes per side, or until rare or medium rare. Season with salt and pepper. Serve immediately, 2 chops per person, with a teaspoon of red wine jelly on each chop and a large spoonful of watercress relish on the side. Accompany with the warm potato salad.

Warm New Potato and Preserved Shallot Salad
Ingredients

• 12 to 15 small red skinned new potatoes, scrubbed
• ¼ cup chicken stock
• ¼ cup dry white wine
• 6 tablespoons extra olive oil
• 1 tablespoon white wine vinegar
• 2 tablespoons Shallots Preserved in red Wine (recipe follows)
• 1 tablespoon each chopped chives and chervil
• Coarse salt and freshly ground black pepper to taste

Directions

1. Boil potatoes in salted water until tender, then drain. Bring wine, stock, oil and vinegar to a boil in a skillet. Adjust heat down to low.

2. Slice warm potatoes ¼ inch thick into pan. Add preserved shallots, herbs and salt and pepper. Toss gently to combine. Taste to adjust flavors, adding more vinegar if needed. Transfer to a bowl and serve.

Shallots Preserved in Red Wine
Makes 1 cup
Ingredients

• ½ cup finely diced shallots
• 1 ½ cups dry red wine
• 1 ½ tablespoons red wine vinegar
• ½ tablespoon olive oil
• Plenty of freshly ground black pepper

Directions

1. Combine shallots, wine, and vinegar in a saucepan and bring to a boil. Boil uncovered until all liquid evaporates, about 30 minutes. Watch carefully toward the end of boiling time, to be sure shallots don’t burn.

2. Stir in oil, and season liberally with pepper. Recipe may be made ahead of time. Shallots will keep, covered, for 4 weeks in refrigerator.