Venison Chops with Dried Fruit and Mushrooms

Name: Venison Chops with Dried Fruit and Mushrooms
Yield: Serves 4
Ingredients: 12 dried apricots; 1 China tea bag; 8 prunes; 2 tablespoons oil; 85 g (3 oz) butter; 450 g (1 lb) shiitake mushrooms; 1 teaspoon coriander seeds; 60 g (2 oz) sugar; 150 ml (¼ pint) chicken stock; 8 venison chops; 2-3 tablespoons mild wine vinegar; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

When vinegar is called for in making a sauce it is crucial that a mild one is used or it will dominate the other ingredients. Start with less than the given amount if you are in doubt about the strength of your vinegar. Never use malt or pickling vinegar.

Ingredients

8 prunes
12 dried apricots
1 China tea bag
450

Main course
Stew
Gluten-free

Method

Place the dried fruit and tea bag in a bowl, cover with boiling water and leave to soften. Slice the mushrooms. Heat one tablespoon each of oil and butter in a frying pan and sauté the mushrooms and coriander. Add a pinch of salt, a few grindings of pepper and cook over a very gentle heat for about 10 minutes. Dry the chops with kitchen paper and season lightly. Heat another tablespoon each of