Recipe courtesy of Robert Irvine
Episode: Medieval Mayhem
Print
The Merchant of Venison Chops with Red Wine Mushroom Sauce and Bulgur Porridge
Total:
1 hr 55 min
Prep:
25 min
Inactive:
30 min
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 55 min
Prep:
25 min
Inactive:
30 min
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

Venison chops:
  • 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
Sauce:
  • 2 shallots, minced
  • 2 cups white mushrooms, cleaned, trimmed and sliced
  • 1 (750-ml) bottle dry red wine
  • Salt and freshly ground black pepper
Bulgur Porridge:
  • 1 cup bulgur (because it is pre-steamed, it can be soaked in boiling water to make it meal-ready)
  • 1/2 teaspoon salt

Directions

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Venison Pastry

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Venison Oscar

Venison Stew

Recipe courtesy of Gaetano Varbero

Venison Pastry

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Venison Potatoes Brandade

Deconstructed Venison Pot Roast

Recipe courtesy of Rue Rusike

Rack of Venison

Recipe courtesy of Ulrika Bengtsson

Venison "Sausage" Rolls

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

So Much Pretty Food Here