Ingredients
Salt and freshly cracked black pepper
1 tablespoon olive oil
1 tablespoon fine diced shallots
1 teaspoon minced garlic
1/2 cup crushed fresh elderberries
1 teaspoon granulated sugar
1 teaspoon chopped rosemary
1/4 cup balsamic vinegar
1/4 cup dry red wine
1/4 cup gin
1 cup rich brown sauce (use bisto or Continental gravy)
1 tablespoon chopped fresh sage
1 tablespoon cold butter
Directions
Lightly season the venison chops on both sides with salt and black pepper. In a large skillet, heat the oil over medium high heat. Add the shallots and garlic and cook, stirring for 1 minute. Add the berries, sugar and rosemary and cook, stirring, for 1 minute. Add the balsamic vinegar and red wine and bring to a boil. Cook, stirring occasionally, until reduced by half, about 1 minute. Add the gin, being careful of flames, and stir to deglaze the pan. (Alternately, remove the pan from the heat and ignite with a match.) When the flames die out, add the demi-glace and sage, and stir well.
