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Recipe Detail Page
Gin and Juniper Glazed Venison Rib Chop
Autumn 2005
Juniper is a classic match with game and is also a main ingredient in gin so it seems obvious to use both of them in a sauce for venison chops. An impressive piece of meat, a venison rib chop resembles a veal chop. You can also make this recipe with boneless venison ribeye or tenderloin steak. Remember that if it is cut thinner it will cook more quickly.
Serves 2
2 frenched elk rib chops, 1½-inches (4-cm) thick
2 tbsp (25 mL) plus ¼ cup (50 mL) gin
6 crushed juniper berries
1 tbsp (15 mL) fresh marjoram leaves
¼ cup (50 mL) olive oil
Freshly ground pepper
Kosher salt
2 tbsp (25 mL) redcurrant jelly
1. Place the chops in a glass dish. Mix 2 tbsp (25 mL) of the gin, the juniper berries and marjoram in a small bowl, then whisk in 2 tbsp (25 mL) of the oil. Season with freshly ground pepper and pour over meat. Turn to coat, cover and refrigerate for at least 4 or up to 6 hours.
2. Remove the chops from the refrigerator 1 hour before cooking.
3. Preheat the oven to 425ºF (220ºC).
4. Drain the chops (keeping the marinade), pat dry and season with salt and pepper. In a large ovenproof frying pan, heat the remaining 2 tbsp (25 mL) oil over medium-high heat. Add the chops and brown for 2 minutes on each side, then place in the pan in the oven for 7 to 10 minutes until the internal temperature of the meat registers 130ºF (55ºC) for rare or 135ºF (57ºC) for medium-rare when tested with an instant-read thermometer.
5. Transfer the chops to a plate and let rest, loosely covered with aluminum foil.
6. Be careful, the handle of the pan will be very hot. Discard the fat in the pan, add ¼ cup (50 mL) gin to the pan and stir to deglaze the pan by scraping up the browned bits from the bottom (there should be enough residual heat in the pan; if not, place it over low heat).
7. Add the reserved marinade with the redcurrant jelly, place the pan over low heat and bring to boil, stirring to dissolve the jelly. Boil until the sauce reduces and thickens.
8. Place the chops on warmed plates and add any juices from the chops to the pan. Check the seasoning of the sauce and then pour over the chops.
Serves 2
