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Deer Chops with Small Seasonal Fruit

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.


  • 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


  1. 1

    Sprinkle ¾ of the spices and salt on the meat. Rest at room temperature for 15 minutes.

  2. 2

    Heat a thick-bottomed pan on a medium heat. Add the clarified butter.

  3. 3

    Cook the meat for 2 minutes on each side.

  4. 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.

  5. 5

    Deglaze the pan with the sherry and reduce until almost dry.

  6. 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.

  7. 7

    Remove the pan from the heat. Add the butter and stir lightly until it is just incorporated. Pour over the sauce and serve.