Venison Chops With Dried Cranberries

Recipe Ingredients

1/4 cup	23g / 0.8oz	Dried cranberries
1/2 cup	118ml	Port
2 tablespoons	30ml	Olive oil
12 oz	340g	Venison chops - (2 chops)
1 tablespoon	15ml	Chopped shallots
1 cup	237ml	Demi glace
1 tablespoon	15ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Soft polenta
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Grated Parmesan cheese

Recipe 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.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2243 broadcast 11-25-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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