Pan-Seared Venison Chops with Berries recipe
A berry and wine reduction sauce finishes off these golden venison chops with a sweet, round touch.
Ingredients:
4 (8-ounce) venison chops
Salt and pepper, to taste
2 tablespoons olive oil
½ cup diced onion
2 garlic cloves, minced
1 cup blueberries
½ cup red wine
¼ cup beef broth
2 tablespoons berry jelly
1 tablespoon butter
1 teaspoon chopped fresh rosemary
Directions:
1) Season chops with salt and pepper.
2) Heat oil in a large skillet over medium. Add chops and brown on both sides, about 7 minutes total. Transfer chops to serving platter and cover.
3) Add onion and garlic to skillet; cook 2 minutes, stirring. Add remaining ingredients; bring to a boil over high heat, stirring to mix. Simmer until sauce thickens and berries break down, about 3 minutes, stirring. Pour sauce over chops and serve immediately.
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| Conversions | |
|---|---|
| ½ cup | about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup) |
| 1 cup | about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup) |
| ¼ cup | about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup) |
Data:
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