4 X 7 ounce venison chops (double chops off the rack)
olive oil for searing
1 tablespoon fresh thyme
10 ounces veal stock
1/2 cup Ruby Port
2 small shallots chopped
Heat heavy bottomed skillet over medium- high heat. Add olive oil to pan, season venison with salt and pepper and brown on each side. Put chops in oven and cook to desired temperature (suggested temperature medium rare – 10 to 12 minutes at 450 degrees. When chops are ready put aside and let rest while sauce is being made. Add shallots and thyme to same pan and saute until opaque. Add port and reduce by half. Add veal stock and again reduce by half. Add salt and pepper to taste. Pour over venison chops and enjoy!
Recommended served with rosemary mashed potatoes, braised romaine, and glazed carrots.