Pan-seared Venison chops with red wine, rosemary & gin

Using fresh rosemary and a splash of gin is a brilliant way to capture that classic "woodland" flavour using staples you likely already have in your kitchen. The gin provides the herbal, juniper-led aromatics, while the rosemary adds an earthy depth that perfectly suits venison. 

Ingredients 

• 4 Venison Chops
• 2 cloves Garlic (smashed)
• 2 sprigs Fresh Rosemary
• 1 tsp Whole Black Peppercorns (lightly cracked).
• 25ml Gin (one standard measure)
• 150ml Red Wine
• 100ml Beef or Game stock
• 1 tsp Redcurrant jelly
• 25g Chilled Butter
• oil for frying

Method 

1. Remove the chops from the fridge 30 minutes before cooking. Season generously with sea salt and the cracked peppercorns, pressing them into the meat. Preheat your oven to 200°C.
2. Heat an oven-proof frying pan over high heat with a splash of oil. Once smoking, add the chops. Sear for 2 minutes on each side until a deep, dark crust forms.
3. Add the butter, garlic, and rosemary sprigs to the pan. As the butter foams, spoon it over the chops for 1 minute, letting the rosemary crackle and infuse the fat.
4. Transfer the pan to the oven for 3–5 minutes. Aim for an internal temperature of 52°C-54°C for a perfect medium-rare.
5. Move the meat to a warm plate. Cover loosely with foil (a tent shape works best) and let it rest for 5–8 minutes. This is essential to keep the lean venison succulent.
6. Place the hot pan back on the hob. Pour in the gin first - it will sizzle and evaporate quickly. Then add the red wine, scraping up the caramelised bits from the bottom.
7. Add the stock and redcurrant jelly. Simmer over medium-high heat until the liquid reduces by half and becomes a thick, glossy sauce.
8. Serve: Pour the gin and red wine reduction over the rested chops.