Venison Chops with Pears Chestnuts and Port Wine Vinegar Sauce
Ingredients
- 1 tablespoon unsalted butter
- 2 Bartlett pears, peeled and quartered
- 8 pearl onions, glazed with sugar
- 12 Grillotine cherries
- 4 fresh chestnuts, roasted and peeled
- 1 tablespoon chives, finely chopped
- 1 tablespoon butter
- 1/4 cup black trumpet mushrooms
- 1/4 cup Pied de Mouton mushrooms
- Salt and pepper
- 2 tablespoons olive oil
- Salt and cracked black pepper, to taste
- 4 venison chops (8 ounces)
- 2 tablespoons sherry vinegar
- 3 tablespoons port wine
- 2 tablespoons cherry juice
- 1 cup demi-glace
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments