Venison Chops with Fig Sauce
SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 30 minutes
COURSE: Main
Venison is one of our favorite go to proteins when we’re looking for something different and delicious. We love to pair it with intriguing flavors and this sauce of fresh figs, red wine and honey doesn’t disappoint. It really intensifies the venison experience to create a classic entrée you’ll want to serve over and over again.
Ingredients
- 4 Venison Chops
- 4 Tbsp Citarella Olive Oil
- 3 sprigs fresh thyme
- 1 shallot, sliced thinly
- ½ cup red wine
- 2 Tbsp honey
- 1 pint figs, quartered lengthwise
- Chives, minced, for garnish
- Salt and pepper, to taste
- Citarella sides, for serving
Instructions
- Preheat oven to 375F.
- Season venison chops with salt and pepper.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Sear venison on all sides until golden brown. Set pan aside.
- Transfer venison to a parchment paper or foil lined baking sheet and bake until internal temperature reaches 140F, about 5-7 minutes. Allow venison to rest while you make the sauce.
- In the same pan you cooked the venison, bring heat to medium and add remaining oil. Once shimmering, add fresh thyme, and shallots and sauté until translucent, then add red wine and honey. Stir to combine and bring to a gentle simmer, add the fresh figs and simmer until figs slightly break down and sauce thickens, about 3 minutes.
- Place venison chops on serving dish, spoon over fig sauce, and garnish with fresh chives.
- Serve with your favorite Citarella sides, and enjoy!
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