She’s a-coming! I’m so excited that Sips and Nibbles is just around the corner and that Valentines Day is even closer! This year, I’m going to be going to be playing with comfort food, whipping up my man’s favourites, a Gourmet Grilled Cheese and a rich Tomato Parmigiano soup for dipping. I will post on that later (after I’ve made it), but for all you trying to decide what to bust out for your sweetie this week, I’ve got some super sexy ideas to impress.
This stunning main course is a variation on an exclusive Kitchen Foreplay recipe that features one of my favourite proteins, venison. Venison is low in fat, incredibly flavourful, and it’s mild gaminess pairs beautifully with a sweet and tangy brandy sauce.
Now, make sure you set your partner down in their seat as you’re finishing up the sauce. You are going to want to see their reaction when you bust out your sassy fire moves and light the brandy on fire! A totally impressive way to get the evening started (and hopefully, ended, obviously) with a bang! Enjoy!
Rack of Venison Chops with Cherry Brandy Sauce
Rack of Venison Chops with Cherry Brandy Sauce
Venison is low in fat, incredibly flavourful, and it's mild gaminess pairs beautifully with a sweet and tangy brandy sauce.
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Servings2 people
Calories400kcal
Ingredients
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 of salt and pepper
Cherry sauce:
- 1/2 tsp olive oil
- 1/2 small shallot minced
- 1 cup frozen sour cherries
- 2 tbsp brandy
- 1/2 tsp rosemary leaves minced
- 1/4 cup low-sodium beef broth
- 1/4 cup black cherry juice not from concentrate (do not use sour cherry juice)
- 1 1/2 tbsp reduced-sugar or no-sugar-added cherry preserves
- 1/2 tsp balsamic vinegar
- 1/2 tsp cold unsalted butter
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 F.
- 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.
- 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.
- Transfer venison to plate and cover with tin foil.
- Return the pan to medium heat and add in the remaining 1/2 teaspoon of oil and shallot. Sauté for about 60-90 seconds before adding in the cherries and brandy.
- 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.
- 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.
- Once reduced, add the preserves and balsamic to the pan and stir to dissolve.
- Turn off the heat, swirl in the cold butter until melted and season with salt and a generous amount of pepper to taste.
- To serve, slice the venison between the bones. Arrange the venison chops on a plate and drizzle with the sauce.
Nutrition
Calories400kcal
Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
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