| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dried cranberries |
| 1/2 |
c |
Port |
| 2 |
tb |
Olive oil |
| 2 |
|
6-ounce venison chops |
| 1 |
tb |
Chopped shallots |
| 1 |
c |
Demi glace |
| 1 |
tb |
Unsalted butter |
|
|
Salt and pepper |
| 1 |
sm |
Pot of soft polenta |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
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
Posted to MC-Recipe Digest V1 #331
Recipe by: ESSENCE OF EMERIL SHOW #EE2243
From: Meg Antczak <meginny@frontiernet.net>
Date: Fri, 6 Dec 1996 07:58:48 -0500
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”