Marinated Venison Chop with Horseradish Crust and Raisin Sauce

Submitted by: Hubert Keller

California raisins and tangy horseradish make outstanding venison chops.

Details

INGREDIENTS

    Marinade

    • 1 small carrot
    • 1 small onion
    • 2 garlic cloves
    • 1 celery stalk
    • 1 tablespoon olive oil
    • 2 tablespoons wine vinegar
    • 3/4 bottle robust red wine, e.g, Cabernet or Pinot Noir
    • 12 juniper berries, lightly crushed
    • 1 bouquet garni
    • 12 peppercorns, cracked
    • 2 pounds venison rib rack, well trimmed
    • Horseradish; as needed

    Raisin Sauce

    • 1 cup California raisins
    • 1 large tomato; peeled, seeded and coarsely minced
    • 2 cups beef broth
    • Salt and freshly ground pepper to taste
    • 1 tablespoon vegetable oil
    • 2 teaspoons prepared horseradish, drained
    • 1/4 cup bread crumbs
    • 2 tablespoons olive oil

    PROCEDURE

    Posted August 11, 2011 by Melinda
    California raisins and tangy horseradish make outstanding venison chops.

    Posted in :,
    • Ready Time :
      0 min

    Servings

    8

    Ingredients

      Marinade

      • 1 small carrot
      • 1 small onion
      • 2 garlic cloves
      • 1 celery stalk
      • 1 tablespoon olive oil
      • 2 tablespoons wine vinegar
      • 3/4 bottle robust red wine, e.g, Cabernet or Pinot Noir
      • 12 juniper berries, lightly crushed
      • 1 bouquet garni
      • 12 peppercorns, cracked
      • 2 pounds venison rib rack, well trimmed
      • Horseradish; as needed

      Raisin Sauce

      • 1 cup California raisins
      • 1 large tomato; peeled, seeded and coarsely minced
      • 2 cups beef broth
      • Salt and freshly ground pepper to taste
      • 1 tablespoon vegetable oil
      • 2 teaspoons prepared horseradish, drained
      • 1/4 cup bread crumbs
      • 2 tablespoons olive oil

      Directions

      Marinade

      Peel and roughly chop carrot, onion, garlic and celery. In a large skillet, heat olive oil and add vegetables. Sauté till lightly browned, 5 to 8 minutes. Add vinegar, red wine, juniper berries, bouquet garni and peppercorns. Bring to boil and simmer over low heat, about 10 minutes. Let cool and transfer marinade to a large bowl. Add venison rack; cover and refrigerate at least 24 hours.

      Raisin Sauce

      Soak raisins in warm water to cover for 10 minutes; drain and set aside. Remove venison rack from marinade and pat dry with paper towel; set aside. Strain marinade and pout into saucepot. Bring to boil. Add tomato and cook until reduced to 1/2 cup. Add beef broth and continue to cook over medium heat until 1 cup. Check seasoning. Strain through fine sieve into small saucepan and add raisins. Return to simmer for 2 to 3 minutes. Cover and cool; reheat at serving time.

      Venison Chop

      Preheat oven to 375°F. Divide venison rack into 8 equal portions. Remove medallions and scrape bones clean; discard bones. Season medallions with salt and pepper on both sides. In large skillet, heat 1 tablespoon vegetable oil over medium-high heat to very hot; add venison chops. Brown, about 2-1/2 to 3 minutes on each side. Transfer to roasting pan. Spread thin layer of horseradish on top of each chop. Sprinkle generously with breadcrumbs. Drizzle with 2 tablespoons olive oil. Arrange on upper rack in oven and bake at 375°F for about 4 minutes until topping is golden brown and meat is pink and juicy, (i.e. medium rare 145°F). Arrange chops on 8 individual warmed dinner plates, and spoon Raisin Sauce around. Serve hot.

      Nutrition Facts Per Serving

      Calories 320 (27% from fat); Total Fat 10g (sat 2.5g, mono 5g, poly 2g, trans 0g ); Cholesterol 135mg; Protein 39g; Carbohydrate 19g; (Dietary Fiber 2g; Sugars 15g; ); Iron 6mg; Sodium 490mg; Calcium 24mg; Potassium 646mg

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