Rack of Venison Chops with Cherry Brandy Sauce

Venison with Cherry Brandy Sauce

  • Average Rating: (0 / 5)
  • Serves: 2
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m


  • Venison:
  • 1 tbsp. olive oil
  • 1 1/4 lb rack of Venison (3-4 chops, depending on size), frenched and trimmed of excess visible fat
  • Pinch each salt, and pepper
  • Cherry Sauce:
  • ½ tsp. olive oil
  • ½ small shallot, minced
  • 1 cup frozen sour cherries
  • 2 tbsp. brandy
  • ½ tsp. rosemary leaves, minced
  • ¼ cup low-sodium beef broth
  • ¼ cup black cherry juice, not from concentrate (do not use sour cherry juice)
  • 1 ½ tbsp. reduced-sugar or no-sugar-added cherry preserves
  • ½ tsp. balsamic vinegar
  • ½ tsp. cold unsalted butter
  • Salt and pepper, to taste


Step 1

Preheat your oven to 400 F.

Step 2

Heat 2 teaspoons of oil in a nonstick large skillet over medium-high heat. Sprinkle venison with salt and pepper, and sear rack on both sides until caramelized, about 3-4 minutes per side.

Step 3

Transfer the pan to the center of the oven and bake until the meat reaches an internal temperature of 125 F for medium rare, about 11-14 minutes.

Step 4

Transfer venison to plate and cover with tin foil.

Step 5

Return the pan to medium heat and add in the remaining ½ teaspoon of oil and shallot. Sauté for about 60-90 seconds before adding in the cherries and brandy.

Step 6

As soon as you have added in the brandy, tip the pan so that the liquid catches the flame and ignites. Allow the alcohol to burn off, about 60-90 seconds

Step 7

Add in the rosemary, broth and the cherry juice and bring to a boil over high heat. Once boiling, reduce heat to a medium-low, and simmer until the liquid has reduced by at least half, about 6-8 minutes.

Step 8

Once reduced, add the preserves and balsamic to the pan and stir to dissolve.

Step 9

Turn off the heat, swirl in the cold butter until melted and season with salt and a generous amount of pepper to taste.

Step 10

To serve, slice the venison between the bones. Arrange the venison chops on a plate and drizzle with the sauce.

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