Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Seared Venison Chops With Elderberry Reduction, Garlic Mashed Yukon Gold Potatoes, And Sauteed Baby Spinach

  • Yield: 2 servings

Ingredients

  • 2 (8-ounce) venison rib chops
  • Salt and freshly cracked black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon fine diced shallots
  • 1 teaspoon minced garlic
  • 1/2 cup crushed fresh huckleberries, or defrosted if frozen (elderberries, black currants, lingonberries or blueberries can be substituted)
  • 1 teaspoon granulated sugar
  • 1 teaspoon chopped rosemary
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine
  • 1/4 cup gin
  • 1 cup demi-glace
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon cold butter
  • SAUTEED BABY SPINACH:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon crushed red pepper
  • 1 1/2 tablespoons minced shallots
  • 10 ounces baby spinach, washed and slightly damp
  • Salt and freshly ground black pepper
  • Garlic Mashed Yukon Gold Potatoes

Directions

  • Lightly season the venison chops on both sides with salt and black pepper. In a large skillet, heat the oil over medium high heat. When the oil starts to smoke, add the chops and sear for 3 minutes. Lower the heat to medium and turn the chops. For medium-rare, cook the chops for 2 to 3 minutes on the second side. Transfer the chops to a plate and let rest, covered loosely with foil.
  • Return the skillet to medium-high heat. Add the shallots and garlic and cook, stirring for 1 minute. Add the huckleberries, sugar and rosemary and cook, stirring, for 1 minute. Add the balsamic vinegar and red wine and bring to a boil. Cook, stirring occasionally, until reduced by half, about 1 minute. Add the gin, being careful of flames, and stir to deglaze the pan. (Alternately, remove the pan from the heat and ignite with a match.) When the flames die out, add the demi-glace and sage, and stir well.
  • For the Spinach: In a large skillet, melt the butter and warm the oil over medium-high heat. Add the shallots and crushed red pepper, and cook, stirring, for 1 minute. Add the spinach in 2 batches and cook, turning, until wilted and the moisture has evaporated, 3 to 5 minutes. Remove the spinach from the heat and adjust seasoning, to taste.
  • Return the chops to the pan and cook to warm the meat through, about 1 minute. Add the cold butter, salt and cracked black pepper ,to taste, and swirl to incorporate. Remove from the heat.
  • 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. Pour the sauce over the chops and around the plates. Serve immediately.