We made this recipe during a recent media content event in Texas, it was easily one of the favorites with the crew. Not only did Chef make it look easy and taste great but it was not that difficult for us novice wild game cooks either.
We recently made this one in the Ray household and have already had request for a repeat. Let us know what you think.
Recipe by Chef Albert Wutsch
- ½ lb Bacon, sliced
- 2 lbs Vension Top Round, small chops
- 1 T Kosher Salt
- 1 tsp Cracked Black Pepper
- 1 c Blackberry Marmalade
- 1 c Beef Broth
- ¼ c Blackberry Brandy
- 1 pt Blackberries, fresh
- 8 oz Goat Cheese
- 1 T Parsley
- 8-10 slices of bread/round toast
Slice bacon into strips, render & reserve for garnish.
Prepare toast rounds in toaster.
Sear chops in bacon fat, remove, season, and reserve.
Pour off remaining fat.
Deglaze by adding marmalade and broth.
Pour brandy into small cup, add to sauce. This will prevent flaming.
Reduce sauce to desired consistency and flavor.
Add meat back to glaze.
Assemble on plate.
Top toast with glazed chop.
Sauce chop and plate.
Top chop with slice of cheese
Garnish with blackberries, bacon crisps, chopped parsley
This recipe will work well with duck, boar, or turkey. If you choose to flambé, pour alcohol into cup and remove the pan from the heat source before adding the brandy.