THE MERCHANT OF VENISON CHOPS WITH RED WINE MUSHROOM SAUCE AND BULGUR PORRIDGE

The Merchant of Venison Chops with Red Wine Mushroom Sauce and Bulgur Porridge image

Provided by Robert Irvine : Food Network

Time 1h55m

Yield 6 servings

Number Of Ingredients 13

6 (6 to 7-ounce) venison chops
1 tablespoon juniper berries
1 tablespoon coriander seeds
3 star anise
1 teaspoon salt
1/4 teaspoon black peppercorns
1 tablespoon olive oil
2 shallots, minced
2 cups white mushrooms, cleaned, trimmed and sliced
1 (750-ml) bottle dry red wine
Salt and freshly ground black pepper
1 cup bulgur (because it is pre-steamed, it can be soaked in boiling water to make it meal-ready)
1/2 teaspoon salt

Steps:

Rinse venison chops and pat dry with paper towels. In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder. Rub all sides of the chops with the spice mixture. Heat the olive oil over medium-high heat in a large saute pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat. Remove chops to a utility platter.
In the same pan, over medium-high heat, saute the shallots until translucent. Add the mushrooms and cook until they give up their juices. Add the wine and let cook for about 5 minutes. Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes. Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds.
While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid. Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready. Put bulgur and salt in a mixing bowl. Add 2 1/2 cups boiling water, cover and let stand for 30 minutes.
To serve, place some bulgur porridge in the middle of each serving plate. Top with a venison chop and spoon mushrooms and sauce over and around.