Recipe

Venison Chops And Shallots With Shiitakes And Dried Cranberry Gravy Recipe

Add Step-by-Step Photos	Brilynn / All my dishes 1 year, 8 months ago This is an adaptation to an Epicurious recipe, any type of mushrooms will do, but they really add to the dish. Prep:20m Cook:40m Servings:2	Brilynn
	venison game cranberry mushrooms

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Ingredients

2 venison chops

2 shallots, trimmed and peeled

1 tablespoons vegetable oil plus additional for rubbing the venison

1/4 cup beef broth

1/4 cup red wine

1 teaspoon cornstarch dissolved in 1/4 cup water

1/4 cup dried cranberries

1 scant tablespoon balsamic vinegar

1 tablespoon gin

Handful fresh shiitake mushrooms

Directions

Preheat the oven to 425°F. In a roasting pan toss the shallots with the oil and salt and pepper to taste and roast in the middle of the oven, stirring occasionally, for 12 to 15 minutes, or until they are golden.

Pat the venison dry, season it with salt and pepper, and rub it generously with additional oil. Heat a large heavy skillet over high heat until it is hot and sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat.

Meanwhile, sauté mushrooms in the pan used to sear the chops, set aside.

When the chops are done, transfer them with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, wine, mushrooms and gin and simmer the mixture, scraping up the brown bits, for 5 minutes. Whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the balsamic vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes, until thickened. Pour the gravy over the chops and serve.

Serves 2.

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Comments

darbar 1 year, 4 months ago said:
Ooooh...this looks really good! I love venison and shitake mushrooms, love red wine. I've got to try this! Yum! Great picture too! Thanks!

tinam 1 year, 4 months ago said:
Do you suppose you could use Emu chops instead of venison? Just that 'round here they're easier to get!? Different taste, but similar in texture and so forth... Just a thought. The wine and mushies would make it really special. Excellent photo! Tina M

brilynn 1 year, 4 months ago said:
I've never had emu, but I think the recipe could work with quite a few meats, even beef would be a good substitute.

tinam 1 year, 4 months ago said:
I love roo - and you're right! I'll try it soon and let you know! Thx Tina M

dakjek 1 year ago said:
Picture looks tasty enough to eat! Emu (and ostrich for that matter) are closer in colour and texture to beef, best served rare. If you overcook either, they will get tough, maybe not as quickly as roo, though. When eating it, think about the flavour in your mouth and you may just be able to sense a bit of a hint of poultry.

merlin 2 months, 2 weeks ago said:
I agree, this looks delicious. But I agree that venison and emu are very different in dexture and lamb, or even a thick pork chop, would work much better.

dynie 1 month, 1 week ago said:
I have some venison recipes, too. They're mostly beef stir fry turned venison!

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