6 (6 to 7-oz.) venison chops

1 T. juniper berries

1 T. coriander seeds

3 star anise

1 tsp. salt

1/4 tsp. black peppercorns

1 T. olive oil

Sauce:

2 shallots, minced

2 C. white mushrooms, cleaned, trimmed and sliced

1 (750-ml) bottle dry red wine

Salt and freshly ground black pepper

 

Bulgur Porridge:

1 C. bulgur (because it is pre-steamed, it can be soaked in boiling water to make it meal-ready)

1/2 tsp. salt

 

Rinse venison chops and pat dry with paper towels. In a coffee grinder dedicated to spices or with a mortar and pestle, grind the juniper berries, coriander seeds, star anise, salt and peppercorns together into a powder. Rub all sides of the chops with the spice mixture. Heat the olive oil over medium-high heat in a large sauté pan (deep enough to accommodate the chops and sauce) and sear the chops, leaving undisturbed for 2 minutes on each side to allow the spices to integrate into the surface of the meat. Remove chops to a utility platter.  In the same pan, over medium-high heat, sauté the shallots until translucent. Add the mushrooms and cook until they give up their juices. Add the wine and let cook for about 5 minutes. Then reduce heat to medium-low, return the chops to the pan, cover, and let cook until the chops are tender, about 35 minutes. Transfer the chops to a platter and increase the heat under the pan of mushrooms and sauce and allow to reduce by two-thirds.  While the chops are cooking and the sauce is reducing, prepare the bulgur porridge which was traditionally served with venison as a digestive aid. Because it is pre-steamed, it can be soaked in boiling water to make it meal-ready. Put bulgur and salt in a mixing bowl. Add 2 1/2 C. boiling water, cover and let stand for 30 minutes.  To serve, place some bulgur porridge in the middle of each serving plate. Top with a venison chop and spoon mushrooms and sauce over and around.

 

Yields:

Calories:

Fat:

Fiber: