On Sep 23, 10:37�am, DaleW > wrote:
> 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?

I say skip the jelly and the relish. But if I had to have the jelly
I'd try something from the S. Rhone or a right bank Bordeaux.
American Syrah works well with grilled venison but might be too much
with the sauces, etc.