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    You are in: Home / Recipes / Sauteed Venison Chop With Berry Chutney Recipe
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    Sauteed Venison Chop With Berry Chutney

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Chef Kate's Note:

    This is the Way Marcus Samuelsson does venison chops at Aquavit. You can substitute veal chops if you must. I've used farm-raised venison, but it would probably be even better with wild. The berry chutney can be made with any combination of berries and you can double or triple it so that you'll have this lovely chutney for other uses. The chop with the chutney is very rich, so a simple side like garlic mashed potatoes is perfect. The cooking time does not include the 24 hours of marination of the meat.

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    Units: US | Metric

    • 4 venison chops
    • 2 tablespoons canola oil
    • 2 tablespoons gin or 2 tablespoons aquavit

    For the Chutney


    1. 1
      Place venison chops in a bowl or zip-lock plastic bag.
    2. 2
      Add canola oil and gin or aquavit and mix to coat chops well.
    3. 3
      Cover bowl or seal bag.
    4. 4
      Refrigerate for 24 hours.
    5. 5
      Remove from refrigerator fifteen minutes before cooking.
    6. 6
      The Chutney:.
    7. 7
      In a large saute pan over medium heat, combine olive oil and brown sugar.
    8. 8
      Stir to dissolve sugar.
    9. 9
      Add shallots, garlic, cinnamon stick and star anise and saute until shallots soften, about 2 minutes.
    10. 10
      Add apricots, prunes and dates and saute about one minute.
    11. 11
      Add fresh berries, cranberries, lime zest and thyme and mix well.
    12. 12
      Add orange juice and vinegar.
    13. 13
      Lower heat and simmer until liquid is almost absorbed, about five minutes.
    14. 14
      Stir in mustard and season to taste with salt and pepper.
    15. 15
      Keep warm over very low heat.
    16. 16
      The Chops.
    17. 17
      Preheat oven to 400°F.
    18. 18
      Heat a large iron skillet on top of the stove until very hot.
    19. 19
      Season chops with salt and pepper and then sear quickly in the skillet, about one minute per side.
    20. 20
      Place skillet in the oven and roast chops, about three to four minutes for rare, five to six minutes for medium rare.
    21. 21
      Remove chops to a board, cover with foil and let rest for five minutes.
    22. 22
      To serve, spoon chutney onto each of four plates.
    23. 23
      Thinly slice venison chops parallel to the bone and fan out slices over the chutney.

    Ratings & Reviews:


    Nutritional Facts for Sauteed Venison Chop With Berry Chutney

    Serving Size: 1 (119 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 289.4
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 50.5 mg
    Total Carbohydrate 38.1 g
    Dietary Fiber 2.8 g
    Sugars 24.7 g
    Protein 1.4 g

    The following items or measurements are not included:

    venison chops

    star anise

    lime zest

    fresh thyme

    sherry wine vinegar

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