VENISON CHOPS WITH RASPBERRY & BALSAMIC REDUCTION
Steps:
- 1. If working with a rack, clean the silver skin off of the rack or the chops and cut into individual chops. 2. Purée the raspberries in a blender and strain through a fine mesh sieve. 3. Heat the oil in a pan and sear both sides over high heat and remove to a plate (Note that you are only coloring the surface of the venison - not cooking it through). Discard the oil. 4. Add the balsamic vinegar and reduce to a syrupy consistency, then add the raspberry purée. 5. Add the veal demi glace, reduce and place the chops back into the pan. 6. Cook the venison until medium rare (it should only take a minute or so). If necessary reduce the pan sauce to a consistency where it will coat the back of a spoon. Remove from the heat and adjust the seasoning with salt and pepper (salt definitely not needed if using the substitute demi glace of beef base and wine). Place 2 chops on each plate, drizzle with the raspberry/balsamic reduction sauce and serve.
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Alyssa Ford
alyssa.ford60@hotmail.frThis recipe was a disaster! The venison chops were tough and dry, and the raspberry balsamic reduction was too tart. I would not recommend this recipe to anyone.
Bridge Family Advocate
a@gmail.comThis dish was a bit too sweet for my taste, but I think that's just a personal preference. The venison chops were cooked perfectly and the raspberry balsamic reduction was very flavorful. I would definitely recommend this recipe to anyone who likes s
Charlotte Williams
charlotte-w@hotmail.co.ukI'm not a fan of venison, but I tried this recipe anyway and I was pleasantly surprised. The chops were tender and flavorful, and the raspberry balsamic reduction was a great way to balance out the gamey flavor of the venison. I would definitely make
Ellie Walsh
e46@yahoo.comThis recipe is a bit time-consuming, but it is definitely worth the effort. The venison chops were cooked to perfection and the raspberry balsamic reduction was divine. I would highly recommend this recipe to anyone who is looking for a special occas
Arteriauna Harris
a_harris@gmail.comI made this recipe for my husband's birthday dinner and he loved it! The venison chops were tender and juicy, and the raspberry balsamic reduction was the perfect complement. I would definitely make this again for a special occasion.
Regina Morris
regina_morris93@aol.comThe venison chops were cooked perfectly and the raspberry balsamic reduction was amazing. I served this dish with mashed potatoes and asparagus, and it was a hit with my guests.
Preeti Adhikari
preeti-a13@yahoo.comThis recipe is a great way to use up leftover venison. The chops were tender and flavorful, and the raspberry balsamic reduction was a delicious addition. I would definitely make this again.
Dominic Godwin
godwin-d@hotmail.comI followed the recipe exactly and the venison chops turned out tough and dry. I'm not sure what went wrong, but I was very disappointed.
Aarushi Khadka
aarushi.khadka92@yahoo.comThis dish was so easy to make and it turned out amazing! The venison chops were cooked perfectly and the raspberry balsamic reduction was the perfect finishing touch. I will definitely be making this again.
Hello Mai
hello@gmail.comI'm not a huge fan of venison, but I was pleasantly surprised by this recipe. The chops were cooked perfectly and the raspberry balsamic reduction was a great way to balance out the gamey flavor of the venison. I would definitely make this again.
Marie Pastor
pastor.m@gmail.comThis recipe was a bit more challenging than I expected, but it was worth the effort. The venison chops were tender and flavorful, and the raspberry balsamic reduction was divine. I would recommend this recipe to anyone who is looking for a special oc
Hadeer Morsy
h@hotmail.comI tried this recipe last night and it was a hit with my family! The venison chops were cooked to perfection and the raspberry balsamic reduction was the perfect accompaniment. I will definitely be making this again.
Sarna Raj
rsarna@yahoo.comThis venison chop recipe with raspberry balsamic reduction was a delightful culinary experience. The venison had a tender and gamey flavor that paired perfectly with the sweet and tangy reduction. The reduction was easy to make and added a layer of c