Venison Chops with Blackberry Compote

Epicurious.com

Serves 8

For compote

2 tart apples such as Granny Smith, cut into 1/3-inch dice

1 cup brandy

¼ cup sugar

4 cups blackberries, halved lengthwise (1 lb)

1 tablespoon unsalted butter

1 teaspoon thinly sliced fresh mint

For Venison

8 (3-4 oz.) venison chops

2 tablespoons finely chopped fresh rosemary

1 teaspoon salt

1 teaspoon cracked black pepper

2 tablespoons vegetable oil

Make compote:

Bring apples, brandy, and sugar to a boil in a 3-quart heavy saucepan, stirring, then boil until liquid is reduced to about ¼ cup, about 12 minutes. Stir in blackberries and remove from heat.

Cook venison and finish compote:

Put oven rack in middle position; preheat oven to 500 degrees F.

Pat chops dry, then stir together rosemary, salt, and cracked pepper. Rub all over chops.

Heat 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, then sauté 4 chops, turning over once, until well browned, about 4 minutes total. Transfer to a shallow baking pan. Cook remaining 4 chops in the same manner.

Roast chops in oven until medium-rare, about 3 minutes. Let chops stand, loosely covered with foil, 5 minutes.

While chops stand, reheat compote over moderately low heat, gently stirring, until hot; gently stir in butter, mint, and salt and pepper to taste.