Recipe number 68877 is

Venison Chops With Dried Cranberries

The ingredients are:
1/4 cup Dried cranberries 1/2 cup Port 2 tbsp Olive oil 2 6-ounce venison chops 1 tbsp Chopped shallots 1 cup Demi glace 1 tbsp Unsalted butter Salt and pepper 1 small Pot of soft polenta 1 tbsp Chopped parsley 1 tbsp Grated Parmesan cheese

The recipe yield is:
4 servings

In a bowl soak the cranberries in the port for 10 minutes. Meanwhile, heat the oil in a saute pan. Season the venison chops with salt and pepper on both sides. Place chops into the saute pan and sear them on both sides for 3 minutes. Remove and set aside. Place the shallots in the same pan and cook for 1 minute. Drain the port from the cranberries, and carefully add it to the pan. It will ignite. When the fire dies, add the demi glace as well as the venison, and the cranberries. Cook for 2 minutes flipping the chops once. Swirl in the butter and season. Serve with polenta, parsley, and cheese. Yield: 2 servings ESSENCE OF EMERIL SHOW #EE2243


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