CookEat Recipe
Fallow Deer Chops with Sage and Marsala
Thin fallow-deer loin chops cooked quickly with butter, olive oil, a whole garlic clove, sage and Marsala.
Method
Steps
Step 1
Gather the ingredients: 8 thin fallow-deer loin chops, about 600 g total and roughly 1 cm thick, from a lawful professional food supplier; 1 tablespoon olive oil; 25 g butter; 1 whole peeled garlic clove; 6 sage leaves; Salt and black pepper to taste; 80 ml Marsala.
Step 2
Keep the chops refrigerated until preparation. Use professionally prepared meat; do not age game at home according to the historical suggestion. Pat the chops dry and keep raw juices away from other foods.
Step 3
Heat the oil and butter in a wide frying pan with the whole garlic clove and sage. When the garlic begins to colour, lay in the thin chops in a single layer, working in two batches if needed. Season with salt and pepper.
Step 4
Cook over high heat, turning once and splashing the Marsala into the pan in small additions as the meat cooks. As a guide, allow about 2–3 minutes per side, but check each chop with a thin probe and continue until its centre reaches 74°C. Remove promptly once cooked to avoid unnecessary drying.
Step 5
Spoon the sage and Marsala pan juices over the chops and serve hot. Roe-deer loin chops may be prepared by the same method; use the same thickness and check the same internal temperature.
Cooked it? Rate it.
Cooked 0 times