Deer Chops with Small Seasonal Fruit
To really make this recipe delicious, it’s important to not overcook the meat- it should be rare or medium rare at most. Of course, you can vary the fruit according to the season: cherries, ground cherries, blueberries, raspberries, pomegranate, blackberries, strawberries, dried cranberries or other rehydrated dried fruit. It’s also important to not overcook the sauce: the fruit should be lightly cooked but not break down into a purée.
Ingredients
- 2 deer chops (120 to 150 g each)
- 1½ Farm-Raised Game spices, ground
- Salt, to taste
- 3 Tbsp clarified butter or duck fat or oil
- 4 Tbsp. shallot, minced fine
- ¼ cup dry Xérès
- ½ cup poultry or chicken stock
- 1 tsp honey
- ½ cup small seasonal fruit
- 2 tsp cold unsalted butter
Method
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1
Sprinkle ¾ of the spices and salt on the meat. Rest at room temperature for 15 minutes.
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2
Heat a thick-bottomed pan on a medium heat. Add the clarified butter.
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3
Cook the meat for 2 minutes on each side.
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4
Remove the chops from the pan and set aside. Put the shallots and remaining spices in the pan. Cook for one minute, stirring constantly.
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5
Deglaze the pan with the sherry and reduce until almost dry.
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6
Add the stock to the pan and bring to a boil. Reduce by one third. Add the fruit and honey. Cook just long enough for the fruit to be heated and fragrance the sauce but still remain whole.
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7
Remove the pan from the heat. Add the butter and stir lightly until it is just incorporated. Pour over the sauce and serve.
