Recipe - Venison Chops With Dried Cranberries

One fourth cup Dried cranberries
One half cup Port
2 tablespoon Olive oil
2 6ounce venison chops
1 tablespoon Chopped shallots
1 cup Demi glace
1 tablespoon Unsalted butter
Salt and pepper
1 small Pot of soft polenta
1 tablespoon Chopped parsley
1 tablespoon Grated Parmesan cheese

In a bowl soak the cranberries in the port for 10 minutes. Meanwhile, heat
the oil in a saute pan. Season the venison chops with salt and pepper on
both sides. Place chops into the saute pan and sear them on both sides for
3 minutes. Remove and set aside. Place the shallots in the same pan and
cook for 1 minute. Drain the port from the cranberries, and carefully add
it to the pan. It will ignite. When the fire dies, add the demi glace as
well as the venison, and the cranberries. Cook for 2 minutes flipping the
chops once. Swirl in the butter and season. Serve with polenta, parsley,
and cheese.

Yield: 2 servings
Posted to MCRecipe Digest V1 #331

Recipe by: ESSENCE OF EMERIL SHOW #EE2243

From: Meg Antczak meginny@frontiernet.net

Date: Fri, 6 Dec 1996 07:58:48 0500