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| Venison Chops Braised in Beer |
| Serves 6 |
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| Ingredients |
4 tbsp butter
1 tbsp extra virgin olive oil
6 venison chops (2 bones)
4 medium carrots, peeled and cut into large pieces
2 leeks, white part only, cleaned and cut into 1 inch
pieces
2 Granny Smith apples, peeled, cored and cut into
wedges
salt and freshly ground black pepper
1-1/2 oz bottle of Big Rock Traditional beer
1/4 cup demi-glace loptionall
1 small savoy cabbage, trimmed, cored, and cut into large pieces
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| Executive Chef Fabio Centini |
| Method |
1. Melt 2 tbsp. butter with olive oil in a large heavy skillet over medium heat. Add chops and brown on all sides. Transfer to a plate and set aside.
2. Melt remaining 2 tbsp. butter in the same skillet and then add carrots, leeks, and apples, stirring to coat vegetables and apples with butter. Season to taste with salt and pepper, and cook until everything in the pan is glazed and slightly browned, labour ten minutes. Pick apple wedges out of skillet and set aside. Add beer and demi glace (if using), and with a wooden spoon, loosen any brown bits stuck to the bottom of the skillet. Reduce heat to medium-low, then cover and cook for twenty-five minutes. Return chops and apples to the skillet, then add cabbage. Cover and cook until chops are at desired temperature. Serve with Gnocchi in a sage-butter sauce.
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