VENISON CHOPS W/ CRANBERRY CHERRY MARSALA SAUCE

VENISON CHOPS W/ CRANBERRY CHERRY MARSALA SAUCE image

Categories Game Fry

Yield 6 people

Number Of Ingredients 15

6 venison chops cut 1 1/4 inch thick bone frenched
3 tbsp fresh rosemary finely chopped
1 tsp salt
2 tsp cracked black pepper
3 tbsp vegetable oil
Sauce recipe to follow
6 sprigs rosemary
Sauce:
2 cups dry marsala
1/2 cup dried tart cherries
2 cups frozen dark cherries, halved
1/4 cup brown sugar
1 tsp fresh rosemary minced
1/2 tsp allspice
1/2 orange zest only

Steps:

Sauce: Combine Marsala and dried cherries in a deep saucepan. Boil to reduce mixture by 2/3 cup about 8 min. Mix n the remaining ingred. Bring to a boil stirring occasionally about 8 min. Cool slightly before serving with the venison. Venison Season the venison chops with rosemary, salt and cracked pepper. Heat oil in a large heavy saute pan for medium rare, brown the chops on med high heat for 2-3 min per side, basting with the oil in the pan. To serve, drizle or pool sauce on the plate and top with the chop, garnish with a sprig of rosemary if desired.