Pan-Seared Peppered Venison Chops

Irv Miller

Ingredients:

For the marinade:

1/2 cup chopped Vidalia onion
2 tablespoons minced garlic
1/2 cup red wine
1/2 cup olive oil
2 bay leaves, crushed
1 24-ounce rack of venison

For the pan sauce:

3 tablespoons olive oil
1 tablespoon crushed black peppercorns
Pinch kosher salt
1/2 cup red wine
4 tablespoons pure maple syrup
1/2 cup demi-glace
2 tablespoons chopped fresh flat-leaf parsley

Instructions:

For the marinade: Combine onion, garlic, red wine, olive oil, and bay leaves in a bowl. Cut 4 sets of double-bone chops and place them in the marinade for 2 to 3 hours.

To assemble: Preheat oven to 350°F. Remove chops from marinade and wipe off all the marinade. Sprinkle salt and fresh-cracked pepper over the chops. Place oil in a heavy-duty skillet to coat the bottom. Turn heat up to medium high and sear both sides of chops, about 2 minutes each side, and then turn heat to low. Place pan with the seared chops into the oven and cook 10 to 12 minutes or until medium rare (130°F).

For the pan sauce: Remove pan from the oven and drain off excess oil. Remove chops from the pan and set aside. Place pan over medium-high heat and add the wine and maple syrup to the pan. Reduce heat to low and simmer for 5 to 7 minutes. Add demi-glace and simmer 5 more minutes, until slightly thickened, then pour over chops. Serve immediately.