Recipe courtesy of Alessandro Stratta

Venison Chops with Pears, Chestnuts, and Port Wine-Vinegar Sauce

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  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
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Winter Ragout:

1 tablespoon unsalted butter

2 Bartlett pears, peeled and quartered

8 pearl onions, glazed with sugar

12 Grillotine cherries

4 fresh chestnuts, roasted and peeled

1 tablespoon chives, finely chopped

1 tablespoon butter

1/4 cup black trumpet mushrooms

1/4 cup Pied de Mouton mushrooms

Salt and pepper

Venison Chops:

2 tablespoons olive oil

Salt and cracked black pepper, to taste

4 venison chops (8 ounces)

Pan Sauce:

2 tablespoons sherry vinegar

3 tablespoons port wine

2 tablespoons cherry juice

1 cup demi-glace


  1. Heat butter in saute pan and caramelize the pears. Add the onions, cherries and chestnuts, saute and finish with chopped chives. Heat butter in another saute pan and cook the mushrooms and season with salt and pepper. Keep warm.
  2. Heat a large saute pan over high heat and add olive oil. Season the chops well and add to the pan. Cook 3 minutes on each side of the chop or until preferred doneness. Remove chops from pan and deglaze with 2 tablespoons sherry vinegar, 3 tablespoons port wine, and reduce for a minute. Add 2 tablespoons cherry juice and 1 cup demi-glace. Reduce until thick and then swirl in butter. Plate chops surrounded by the winter ragout and drizzled with sauce. Serve immediately.
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