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1
Rinse venison chops and pat dry with paper towels.
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2
In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder.
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3
Rub all sides of the chops with the spice mixture.
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4
Heat the olive oil over medium-high heat in a large saute pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat.
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5
Remove chops to a utility platter.
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6
In the same pan, over medium-high heat, saute the shallots until translucent.
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7
Add the mushrooms and cook until they give up their juices.
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8
Add the wine and let cook for about 5 minutes.
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9
Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes.
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10
Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds.
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11
While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid.
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12
Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready.
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13
Put bulgur and salt in a mixing bowl.
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14
Add 2 1/2 cups boiling water, cover and let stand for 30 minutes.
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15
To serve, place some bulgur porridge in the middle of each serving plate.
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16
Top with a venison chop and spoon mushrooms and sauce over and around.
