Venison Chops With Raspberry & Balsamic Reduction

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   1. If working with a rack, clean the silver skin off of the rack or the chops and cut into individual chops.

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   2. Puree the raspberries in a blender and strain through a fine mesh sieve.

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   3. Heat the oil in a pan and sear both sides over high heat and remove to a plate (Note that you are only coloring the surface of the venison - not cooking it through). Discard the oil.

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   4. Add the balsamic vinegar and reduce to a syrupy consistency, then add the raspberry puree.

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   5. Add the veal demi glace, reduce and place the chops back into the pan.

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   6. Cook the venison until medium rare (it should only take a minute or so). If necessary reduce the pan sauce to a consistency where it will coat the back of a spoon. Remove from the heat and adjust the seasoning with salt and pepper (salt definitely not needed if using the substitute demi glace of beef base and wine). Place 2 chops on each plate, drizzle with the raspberry/balsamic reduction sauce and serve.

* Per serving · 4 servings · Values may vary.