Grilled Venison Chop with Wild Mushroom Sauce
For the Polenta…
- 1 cup yellow polenta
- 3 tbsp butter
- 1 tsp salt
- vegetable spray
- 1/4 cup olive oil for frying
For the Venison…
- 4 venison chops
- 1 tbsp olive oil
- salt
For the Mushroom Sauce…
- 2 tbsp butter
- 1 tbsp olive oil
- 4 ounces hedgehog mushrooms
- 2 ounces oyster mushrooms
- 2 ounces king trumpet mushrooms sliced
- 2 cloves garlic grated
- 1 tsp thyme
- 1/2 cup beef broth
- 1/4 cup apple juice
- 1 1/2 tbsp cornstarch
- salt and pepper
- Bring 4 cups of water to boil. Combine water, polenta, and salt in the top of pan of a double-boiler. Cook polenta for 25 minutes, stirring occasionally.
- Spray a quarter sheet pan with vegetable spray. Spread polenta evenly in the pan. Chill for 2 hours.
- While polenta is chilling, bring venison chops to room temperature. Season with salt and coat with olive oil. Heat grill to high heat (500-550 degrees).
- Over low heat, heat olive oil to cook mushrooms. Add butter and melt. Cook mushrooms until lightly browned. At the same time, mix garlic, thyme, beef broth, apple juice and cornstarch. Add to pan. Cook the mixture for another 2 minutes and season with salt and pepper.
- Add venison chops to a hot grill. Cook for 3-4 minutes per side. Remove from heat and let rest for 10 minutes under foil.
- Heat oil to fry polenta in a pan over medium-high heat. Cut polenta into the desired shapes. Working in batches fry polenta until golden brown on all sides.
- Place a cooked serving of polenta on a plate. Add two chops per serving and garnish with mushroom sauce.
