Best 4 Sauteed Venison Chop With Berry Chutney Recipes
Indulge in a culinary symphony of flavors with our sautéed venison chop, meticulously prepared to tantalize your taste buds. This exquisite dish is a perfect balance of savory and sweet, featuring a tender and juicy venison chop seared to perfection and complemented by a vibrant berry chutney that bursts with natural sweetness and a hint of tang. Accompanying this delectable main course are three equally enticing recipes: a refreshingly crisp fennel and orange salad, a creamy and velvety sweet potato puree, and a decadent chocolate mousse that provides a sweet conclusion to your gastronomic journey. Prepare to embark on a sensory adventure with this curated selection of recipes, guaranteed to impress and delight any food enthusiast.
Let's cook with our recipes!
SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY
Steps:
- Preheat oven to 350 degrees F.
- To make the chutney, place shallots and butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half. Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside.
- For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting.
- To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve.
- For the polenta, saute the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up. When ready to serve, cut desired shape and saute in butter until golden brown and warmed through.
- To serve venison, place on large platter and serve with sauce and polenta topped with the chutney.
SAUTEED PORK CHOPS WITH SHERRY-BERRY PAN GRAVY, RHUBARB CHUTNEY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium skillet over medium heat melt 2 tablespoons of butter. Add sugar, lemon juice, vinegar and bring to a bubble. Add rhubarb and raisins and cook 10 to 12 minutes until rhubarb is tender. Turn off the heat and set aside until the pork chops are done.
- Place a nonstick skillet over medium-high heat with extra-virgin olive oil, 2 turns of the pan. When the oil smokes or ripples, add chops, season with salt and pepper and cook 6 minutes on each side. Remove the chops and keep warm under foil tent while the meat rests. Add remaining butter to pan, when it melts add the flour and cook a minute then whisk in sherry and reduce 30 seconds then whisk in stock then preserves. Season the gravy with a little black pepper. Serve chops with gravy ladled over top and rhubarb chutney along side.
SAUTEED VENISON CHOP WITH BERRY CHUTNEY
This is the Way Marcus Samuelsson does venison chops at Aquavit. You can substitute veal chops if you must. I've used farm-raised venison, but it would probably be even better with wild. The berry chutney can be made with any combination of berries and you can double or triple it so that you'll have this lovely chutney for other uses. The chop with the chutney is very rich, so a simple side like garlic mashed potatoes is perfect. The cooking time does not include the 24 hours of marination of the meat.
Provided by Chef Kate
Categories Deer
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
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.
SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY
Steps:
- To make the chutney, place shallots and butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half. Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside
- For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting.
- To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve.
- For the polenta, saute the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up, about 1 hour. When ready to serve, cut desired shape and saute in butter until golden brown and warmed through.
- To serve venison, place on large platter and serve with sauce and polenta topped with the chutney.
Tips:
- Choose the right venison chop: Look for chops that are about 1 inch thick and have a good amount of marbling. This will help ensure that the chops are tender and juicy.
- Season the chops well: Venison can be a bit gamey, so it's important to season the chops well before cooking. A simple salt and pepper rub is a good starting point. You can also add other spices, such as garlic powder, onion powder, or paprika.
- Cook the chops over medium heat: Venison chops are best cooked over medium heat. This will help prevent the chops from becoming tough and dry. Cook the chops for about 4-5 minutes per side, or until they are cooked to your desired doneness.
- Let the chops rest before serving: Once the chops are cooked, let them rest for a few minutes before serving. This will help the juices redistribute and make the chops more tender.
- Serve the chops with a flavorful sauce or chutney: A flavorful sauce or chutney can help to enhance the flavor of the venison chops. A simple berry chutney is a great option, but you can also try other sauces, such as a red wine sauce or a mushroom sauce.
Conclusion:
Venison chops are a delicious and versatile cut of meat that can be cooked in a variety of ways. By following these tips, you can cook venison chops that are tender, juicy, and flavorful. Serve the chops with a flavorful sauce or chutney to enhance their flavor even more.
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