Executive Chef John McNabb from Knapp Winery created this amazing dish for the Gourmet Game Dinner that benefited Wild Harvest Table educational programming. Thank you, Chef! It was an amazing dinner and he was gracious enough to share the recipe too!
Stuffed Venison Chops with balsamic beet Puree
10 Bone-in, Frenched Venison Chops
2 tbsp. Extra virgin olive oil
4 c. Sauteed, drained, and chopped spinach
1lb. Finely Crumbled feta cheese or Chevre
2 eggs, beaten
1 cup golden raisins
1 loaf Brioche, small diced or challah bread
1 c. Dry Riesling
To taste – salt and pepper
Carefully butterfly venison chops toward bone to make a pocket. In a small sauce pot, add Riesling and golden raisins and bring to a simmer. Simmer for 10-12 minutes and set aside to cool slightly. In a medium mixing bowl, add chopped spinach, feta/Chevre cheese, cooled raisins and Riesling, beaten eggs and mix thoroughly. Once mixed, add diced brioche and incorporate gently, not to break brioche. Set aside for 20 minutes to set up.
In a skillet over high heat, heat extra virgin olive oil. Season chops on exterior liberally and lightly sear in skillet. Remove, and set aside.
Stuff chops with mixture and secure with a skewer, toothpick, or tied securely with butcher’s twine. For a more dramatic effect, wrap in smoked bacon strips.
In a 350 degree oven bake venison chops 20-24 minutes.
2 lbs. Beets, peeled, and small diced
2 c. Beef Broth
1 c. Balsamic Vinegar
½ c. Cabernet Sauvignon
2 Tbsp. Soy Sauce
In a medium stock pot over medium high heat, add all ingredients and bring to a slow simmer. Cover and let cook 25-35 minutes or until beets are tender. Remove from heat and let cool slightly.
In a blender, in small increments, puree cooked beets and liquid until smooth. ***It is very important when working with hot ingredients to keep lid of blender slightly open to prevent a vacuum and splatter after pureeing mixture.
Enjoy chops with whipped potatoes and beet puree or over a kasha pilaf with balsamic reduction.