Sauteed Venison Chop With Berry Chutney Recipe

Name: Sauteed Venison Chop With Berry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place venison chops in a bowl or zip-lock plastic bag.
2
Add canola oil and gin or aquavit and mix to coat chops well.
3
Cover bowl or seal bag.
4
Refrigerate for 24 hours.
5
Remove from refrigerator fifteen minutes before cooking.
6
The Chutney:
7
In a large saute pan over medium heat, combine olive oil and brown sugar.
8
Stir to dissolve sugar.
9
Add shallots, garlic, cinnamon stick and star anise and saute until shallots soften, about 2 minutes.
10
Add apricots, prunes and dates and saute about one minute.
11
Add fresh berries, cranberries, lime zest and thyme and mix well.
12
Add orange juice and vinegar.
13
Lower heat and simmer until liquid is almost absorbed, about five minutes.
14
Stir in mustard and season to taste with salt and pepper.
15
Keep warm over very low heat.
16
The Chops.
17
Preheat oven to 400u00b0F.
18
Heat a large iron skillet on top of the stove until very hot.
19
Season chops with salt and pepper and then sear quickly in the skillet, about one minute per side.
20
Place skillet in the oven and roast chops, about three to four minutes for rare, five to six minutes for medium rare.
21
Remove chops to a board, cover with foil and let rest for five minutes.
22
To serve, spoon chutney onto each of four plates.
23
Thinly slice venison chops parallel to the bone and fan out slices over the chutney.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 4 venison chops, 2 tablespoons canola oil, 2 tablespoons gin or 2 tablespoons aquavit, For the Chutney, and more.

Yes, Sauteed Venison Chop With Berry Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Venison Chop With Berry Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions