Venison Chops with Spicy Currant and Red Wine Sauce
Venison chops, cut from the backbone and which contain the tenderloin and/or the backstrap, are one of the finest cuts of meat you can find. In this dish, the richness of the venison is balanced by the spicy-tart reduction sauce.
8 venison chops, cut from a rack (about 2 lb.)
2 tbsp. cracked peppercorns
Coarse sea salt or kosher salt
3⁄4 cup dry red wine
2 tbsp. diced shallots
1⁄2 cup currant jelly
Watercress, for garnish
1. Rub chops on both sides with 1 tbsp. peppercorns and salt to taste. Wrap in plastic; let rest at room temperature 30 min., or refrigerate 2-4 hr.
2. Preheat grill or broiler. In a saucepan over med. heat, combine wine, shallots, and remaining peppercorns. Bring to a boil; simmer until syrupy, about 12 min. Add jelly; reduce heat to low and cook until melted. Increase heat and simmer 3 min. Strain sauce.
3. Grill or broil chops 2-3 min. per side for rare. Serve with sauce, garnished with watercress sprigs.