SAUTEED VENISON CHOP WITH BERRY CHUTNEY

Steps:

• Place venison chops in a bowl or zip-lock plastic bag.
• Add canola oil and gin or aquavit and mix to coat chops well.
• Cover bowl or seal bag.
• Refrigerate for 24 hours.
• Remove from refrigerator fifteen minutes before cooking.
• The Chutney:.
• In a large saute pan over medium heat, combine olive oil and brown sugar.
• Stir to dissolve sugar.
• Add shallots, garlic, cinnamon stick and star anise and saute until shallots soften, about 2 minutes.
• Add apricots, prunes and dates and saute about one minute.
• Add fresh berries, cranberries, lime zest and thyme and mix well.
• Add orange juice and vinegar.
• Lower heat and simmer until liquid is almost absorbed, about five minutes.
• Stir in mustard and season to taste with salt and pepper.
• Keep warm over very low heat.
• The Chops.
• Preheat oven to 400°F.
• Heat a large iron skillet on top of the stove until very hot.
• Season chops with salt and pepper and then sear quickly in the skillet, about one minute per side.
• Place skillet in the oven and roast chops, about three to four minutes for rare, five to six minutes for medium rare.
• Remove chops to a board, cover with foil and let rest for five minutes.
• To serve, spoon chutney onto each of four plates.
• Thinly slice venison chops parallel to the bone and fan out slices over the chutney.