Venison Chops with Fruit Mostarda

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By Justin Melnick, Executive Chef

Tomasso Trattoria & Enoteca

Makes 6 servings

6 venison chops with or without the bone

Canola, grapeseed or olive oil

Salt and pepper

Mostarda

2 bottles beer —Whale Tail Ale of Cisco Brewers, Nantucket or Pale Ale from D.L. Geary Brewing Company, Portland, Maine

½ cup sugar

¼ cup mustard powder

⅛ cup mustard seeds

1 sliced onion

1 pound dried fruit (cherries, cranberries or apricots)

1.  Season the meat with salt and pepper.

2.  Coat an ovenproof pan with oil and heat over high heat. Add the meat to the smoking-hot pan and sear for 2 to 3 minutes on one side only.  Flip so the seared side is facing up, and immediately put the pan in the oven for 10 minutes at 400 degrees for a rare to medium rare result. 

3. Remove pan from the oven and transfer the chops to a platter to rest. While resting, the meat will continue to cook from rare to medium rare. 

5. Over low heat, deglaze the fond (the brown and caramelized bits of meat on the bottom of the pan) with both bottles of beer. Whisk in sugar until dissolved. Add the mustard powder and mustard seeds and continue to whisk until the mustard powder dissolves. Add onions and dried fruit and reduce until the mostarda is slightly thickened.

8. Serve the chops with the mostarda and enjoy.