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
Sprinkle ¾ of the spices and salt on the meat. Rest at room temperature for 15 minutes.
Heat a thick-bottomed pan on a medium heat. Add the clarified butter.
Cook the meat for 2 minutes on each side.
Remove the chops from the pan and set aside. Put the shallots and remaining spices in the pan. Cook for one minute, stirring constantly.
Deglaze the pan with the sherry and reduce until almost dry.
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.
Remove the pan from the heat. Add the butter and stir lightly until it is just incorporated. Pour over the sauce and serve.