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