He kindly (can I even associate that word with his name now?!) provided us with fresh white tailed deer meat. Lower in fat than any other red meat, with a lack of all things pumped into animals who's flesh is mass produced, high in zinc, protein, iron, and selenium. It is essentially the perfect meat. Unfortunately, if you've seen Bambi, you've probably never ingested it. A little gamey, marinading the meat in a sauce that has vinegar in it for at least 24 hours before cooking is a good idea. As we didn't have the chance to do that, I did the next best thing -- simmer the chops in a thick fruity/vinegary sauce.
2 onions, finely chopped
1 head garlic, finely chopped
6 sweet apples (I like Gala)
1 cup beef or chicken broth
1/4 cup white balsamic vinegar (if you don't have this, use apple cider vinegar)
1/4 cup red currents or rasins
2 tsp. dried tarragon
3 tbs. olive oil
8 fresh deer chops (white-tail is better because it is less gamey)
1. Place all the ingredients in a deep large skillet. Set the skilled on the stove and heat the mix on medium-high heat until it is simmering. Cover and let simmer for five minutes.
2. Remove half of the mixture from the pot. Place the deer chops on top of the remaining half, then spoon the removed mix over top of them. Cover and continue to simmer for five minutes.
3. Lift the lid, and flip the chops. Leave the lid off to burn off excess liquid. Simmer for another five minutes.
4. Take out the chops and place them in a non-reactive bowl and cover them with tinfoil. While letting them rest, simmer the remaining mix on the stove for another five minutes until it has thickened considerably.
5. Serve with a salad and each chop with the apple compote spooned on top.**
6. Pray. Eat. Enjoy. Watch Bambi, just for kicks.
** This recipe cooks the chops so they are on the well-done side. If you desire rarer chops, reduce the cooking time.