This summer, I learned the hard way, yet again, that stone fruits (specifically peaches, nectarines, and plums) really aren’t ready for prime time up here until August (apricots seem to usually be ready much sooner). I always try to force my will upon the stone fruits sometime in late June/early July, and every time I lose. This year I ceded the issue when I royally screwed up a nectarine crostata that shoulda woulda been delicious if not for unripe, horrifically uncooperative fruit.
So, we’ve been enjoying berries instead. Perhaps it’s the inner contrarian in me, but I absolutely love finding savory recipes for berries, despite the fact that they are so perfect in desserts and drinks. And make no mistake, I love berries in desserts and drinks! But, we’re consuming less sugar these days, so this just fits our lifestyle better, I guess. Fortunately, there are many, many methods of showcasing berries in all their sweet-tart glory that don’t add any sugar and are perfectly at home as your main dish for dinner.
Like this one. This one is beautiful. It came together very quickly, yet I would have happily paid $30 in a restaurant for it. This is one of the first recipes I made in the new apartment, (which is why the photography is subpar) as I was dying to try out my brand new indoor grill pan, and it taught me the value of saran-wrapping your smoke detector! Hashtag newer building problems.
No matter. All worth it. Well, for us anyways. I suppose the neighbors may respectfully disagree… I hope y’all enjoy it!
Source: slightly adapted from The Bar Americain Cookbook by Bobby Flay
4 (8 oz.) venison chops
2 tbs canola oil
Kosher salt and freshly ground black pepper
8 tbs unsalted butter, cut into pieces
4 fresh sage leaves, cut into thin strips, plus whole leaves for garnish
12 fresh blackberries, sliced in half
Preheat your outdoor or indoor grill pan to high.
Brush both sides of the chops with the oil and season to taste with salt and pepper. Place on the hot grill and grill until golden brown, about 3 minutes. Flip the chops and grill 3 minutes on the other side, until you have a nice brown exterior and the inside is between medium-rare and medium. Venison is incredibly lean, so you really, really don’t want to cook them even a second past medium.
When done, transfer to a platter, tent with aluminum foil, and let rest 5 minutes.
While the venison is resting, melt the butter in a medium saucepan over medium-low heat. Add the sliced sage leaves and cook, occasionally stirring and turning the leaves, until the edges curl and the butter is dark amber but not black or burnt, about 5 minutes. Add the blackberries to the butter and cook for 20 seconds. Season to taste with salt and pepper.
Spoon some of the butter onto 4 large dinner plates. Top with the venison chops, and spoon some of the blackberries and butter over each top. Garnish with fresh sage leaves.