The Lewis & Clark Cookbook/Leslie Mansfield 2002

Grilled Venison Chops with Red Wine Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup olive oil 1 tablespoon minced garlic 1 teaspoon salt
1/2 teaspoon freshly ground black pepper 8 venison rib chops 1 tablespoon minced fresh parsley
RED WINE SAUCE: 1 tablespoon butter 2 shallots, minced 1 tablespoon red wine vinegar
3/4 cup red wine 3/4 cup beef stock 2 tablespoons red currant jelly
salt and freshly ground black pepper to taste



1 In a small bowl, stir together the olive oil, garlic, salt, and pepper. Rub this mixture all over the venison chops. Cover the chops and refrigerate for 3 hours.
2 FOR THE RED WINE SAUCE: In a saucepan, melt the butter over medium heat. Add the shallots and saute until tender. Whisk in the vinegar and saute until the liquid has almost evaporated. Stir in the red wine and simmer until the liquid has reduced by half. Stir in the beef stock and simmer until the liquid has redcued by half. Whisk in the jelly, salt, and pepper and heat through.
3 Prepare a hot grill. Grill the venison chops for about 2 minutes per side, or until medium-rare. Do not overcook. Serve with the sauce spooned over the chops and sprinkled with the parsley.

Back