Venison Chops with Apples and Cranberries

Name: Venison Chops with Apples and Cranberries (Tȟáȟča nakúŋ Tȟaspáŋ na Watȟókeča T’áǧa)
Cuisine: American
Ingredients: Crushed juniper; 2 tablespoons sunflower oil; 4 cups cranberries; 8 3- to 4-ounce venison rib chops or rack of venison cut into 8 chops**; 8 3- to 4-ounce venison rib chops or rack of venison cut into 8 chops**; Salt; 2 tart apples*; 1 cup cider; ¼ cup maple syrup

Tȟáȟča nakúŋ Tȟaspáŋ na Watȟókeča T’áǧa

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Here the venison chops are cooked quickly over high heat to be especially tender and juicy.

Ingredients

2 tart apples*
1 cup cider
¼ cup

Americas
United States
Main course
Gluten-free

Method

Put the apples, cider, maple syrup, and cranberries into a small, heavy saucepan. Set over high heat and bring to a boil. Reduce the heat and simmer until the liquid is reduced to ¼ cup, about 10 to 12 minutes. Remove and set aside.

Preheat the oven to 500°F. Rinse and pat the