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1
Lightly season the venison chops on both sides with salt and black pepper.
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2
In a large skillet, heat the oil over medium high heat.
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3
When the oil starts to smoke, add the chops and sear for 3 minutes.
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4
Lower the heat to medium and turn the chops.
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5
For medium-rare, cook the chops for 2 to 3 minutes on the second side.
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6
Transfer the chops to a plate and let rest, covered loosely with foil.
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7
Return the skillet to medium-high heat.
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8
Add the shallots and garlic and cook, stirring for 1 minute.
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9
Add the huckleberries, sugar and rosemary and cook, stirring, for 1 minute.
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10
Add the balsamic vinegar and red wine and bring to a boil.
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11
Cook, stirring occasionally, until reduced by half, about 1 minute.
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12
Add the gin, being careful of flames, and stir to deglaze the pan.
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13
(Alternately, remove the pan from the heat and ignite with a match.)
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14
When the flames die out, add the demi-glace and sage, and stir well.
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15
For the Spinach: In a large skillet, melt the butter and warm the oil over medium-high heat.
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16
Add the shallots and crushed red pepper, and cook, stirring, for 1 minute.
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17
Add the spinach in 2 batches and cook, turning, until wilted and the moisture has evaporated, 3 to 5 minutes.
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18
Remove the spinach from the heat and adjust seasoning, to taste.
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19
Return the chops to the pan and cook to warm the meat through, about 1 minute.
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20
Add the cold butter, salt and cracked black pepper ,to taste, and swirl to incorporate.
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21
Remove from the heat.
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22
To serve, place 1/2 of the potatoes and spinach on each of 2 large plates, and place 1 chop on top of the potatoes.
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23
Pour the sauce over the chops and around the plates.
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24
Serve immediately.
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25
In a medium saucepan, combine the potatoes and enough salted water to cover by 1-inch.
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26
Bring to a boil and cook until fork tender, about 12 minutes.
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27
While the potatoes are cooking, in a medium skillet, melt the butter over medium-low heat.
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28
Add the garlic and cook, stirring, until caramelized and golden brown, about 4 minutes.
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29
Remove from the heat and add the cream.
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30
Return to medium-low heat to gently warm the cream.
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31
Drain the potatoes in a colander.
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32
Return to the pan over medium-high heat.
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33
Cook, stirring with a heavy wooden spoon or whisk, to remove the excess moisture, about 1 minute.
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34
Add the garlic cream and cook, stirring, until the potatoes are mashed and smooth, about 4 minutes.
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35
Season the potatoes with the salt and white pepper.
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36
Cover to keep warm until ready to serve.
