I love venison, though I don't care for the sweet berry sauces it's
almost invariably paired with. Tonight it's my turn to cook, and I
thawed some D'Artagnan loin chops and am preparing a recipe from
package, for grilling chops, topping with red wine jelly, and serving
with relish.
Chops- marinaded in oil, s & p, thyme, and garlic.
Jelly- 1 cup wine, 1/2 cup red currant jelly, shallots, reduce by
half, chill
Relish - tomato, mint, watercress, oil.
I used Brun Beaujolais for jelly, substituted baby arugula for
watercress as I had everything else.
My first thought with venison is usually Syrah, with Bordeaux in
second. What say you, with the jelly and the relish?