Venison Loin Chop with Rosemary Spaetzle and Bakes Spaghetti Squash
Venison chops, one of the leaner cuts of red meat as well as one of the most tender and flavorful, are complemented here by a sauce of reserved marinade, demi-glace, and red currant jelly. Serve this dish with Rosemary Spaetzle and Baked Spaghetti Squash; the recipes are included below.
- Venison Loin Chops - 6 center-cut, about 12 ounces each
- Salt and freshly ground black pepper
- Dry Red Wine - 3 cups
- Red Wine Vinegar - 1/4 cup
- Bay Leaves - 2
- Black peppercorns - 1 tablespoon, crushed
- Fresh thyme sprigs - 6
- Juniper berries - 1 tablespoon, crushed
- Fresh rosemary sprigs - 6
- Clarified Butter - 3 tablespoons
- Reserved Venison Marinade - 3/4 cup (above)
- Veal Demi-Glace - 3/4 cup
- Red Currant Jelly - 1/4 cup
- Unsalted Butter - 4 tablespoons
- Rosemary Spaetzle (Serves 6)
- All-Purpose Flour - 4-1/2 cups
- Salt - 1 tablespoon
- Fresh Rosemary - 1/2 cup, minced
- Milk - 2 cups
- Eggs - 4
- Baked Spaghetti Squash (Serves 6)
- Spaghetti Squash - 1
- Salt and freshly ground black pepper to taste
- Unsalted Butter - 4 tablespoons
To marinate the venison: The day before you wish to serve the dish, season the venison with the salt and pepper. Combine the marinade ingredients in a large non-aluminum baking pan. Add the venison, turning to coat; cover and refrigerate for 24 hours, turning the chops occasionally.
To prepare the venison: Preheat the oven to 400 F. Drain the venison, reserving marinade for the sauce. Place a large ovenproof saute pan or skillet over high heat and add the clarified butter. When the butter is almost smoking, add the venison chops and sear for 2 minutes, then turn the chops with tongs and cook 2 minutes on the other side. Transfer the chops to the preheated oven and roast for 4 to 6 minutes for rare, or until cooked to the desired doneness. Remove the chops to a heated serving platter and let sit for 10 minutes.
To make the sauce: While the meat is resting, return the pan to high heat and add the reserved marinade, stirring to scrape up the brown bits from the bottom of the pan. Add the demi-glace and the red currant jelly, stirring well to incorporate. Whisk in the butter, 1 tablespoon at a time. Adjust the seasoning if necessary. Pool the sauce on six plates, top with the venison chops, and serve.
Mix the flour, salt, and rosemary together in a large mixing bowl. Beat the milk and eggs together with a whisk. Make a well in the middle of the flour, add the liquid ingredients, and mix well. The spaetzle dough will be sticky but pliable. Cover and refrigerate for at least 1 hour.
Fill a medium saucepan with lightly salted water and bring to a boil over high heat. Using a spaetzle maker if available, place the dough in the top of the machine and press the dough through the holds into the boiling water. Alternatively, press the dough through the largest holes of a box grater or a large-holed colander directly into the boiling water. When the dumplings float to the surface of the water they are cooked. Drain and serve immediately. If the spaetzle are not to be served immediately, remove them from the water and plunge them into a waiting bowl of cold water. Drain and set aside until needed. Reheat the spaetzle in a saucepan with 2 tablespoons melted unsalted butter over medium heat, or in a microwave.
Baked Spaghetti Squash
Preheat the oven to 350 F. Cut the spaghetti squash in half and season the squash inside with salt and pepper. Place the squash, cut-side down, on a baking sheet. Bake in the preheated oven for 1-1/2 hours, or until the flesh is tender. Let cool completely, then turn the halves over and scrape the flesh out in spaghetti-like strings with a fork.
Melt the butter in a large saute pan or skillet over medium heat. Add the squash, season with salt and pepper, and stir the squash gently to warm it through. The squash may be baked up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat in a covered saute pan just prior to serving.