Sauteed Venison Chop With Berry Chutney - cooking recipe

Ingredients

4 venison chops
2 tablespoons canola oil
2 tablespoons gin or 2 tablespoons aquavit
For the Chutney
2 tablespoons extra virgin olive oil
1/4 cup brown sugar
1 shallot, minced
1 garlic clove, minced
1 tablespoon fresh ginger, chopped
1 cinnamon stick
2 star anise, left whole
4 dried apricots, chopped
4 prunes, pitted and chopped
2 dates, pitted and chopped
1/2 cup mixed berries, such as fresh blueberries, blackberries or 1/2 cup raspberries
1/4 cup cranberries or 1/4 cup lingonberry
1/2 teaspoon lime zest, minced
3 sprigs fresh thyme
1/2 orange, juice of
2 tablespoons sherry wine vinegar
1 tablespoon Dijon mustard
kosher salt
fresh ground pepper, to taste

Preparation

Place venison chops in a bowl or zip-lock plastic bag.
Add canola oil and gin or aquavit and mix to coat chops well.
Cover bowl or seal bag.
Refrigerate for 24 hours.
Remove from refrigerator fifteen minutes before cooking.
The Chutney:
In a large saute pan over medium heat, combine olive oil and brown sugar.
Stir to dissolve sugar.
Add shallots, garlic, cinnamon stick and star anise and saute until shallots soften, about 2 minutes.
Add apricots, prunes and dates and saute about one minute.
Add fresh berries, cranberries, lime zest and thyme and mix well.
Add orange juice and vinegar.
Lower heat and simmer until liquid is almost absorbed, about five minutes.
Stir in mustard and season to taste with salt and pepper.
Keep warm over very low heat.
The Chops.
Preheat oven to 400\u00b0F.
Heat a large iron skillet on top of the stove until very hot.
Season chops with salt and pepper and then sear quickly in the skillet, about one minute per side.
Place skillet in the oven and roast chops, about three to four minutes for rare, five to six minutes for medium rare.
Remove chops to a board, cover with foil and let rest for five minutes.
To serve, spoon chutney onto each of four plates.
Thinly slice venison chops parallel to the bone and fan out slices over the chutney.