Submitted by: Sarah from 37 Cooks,
Pat the venison chops dry, and season with sea salt and black pepper on both sides. Set aside at room temperature. Place the pear, blackberries, lemon juice, brown sugar and Cassia buds in a pot over medium heat and cover, stirring occasionally, until the mixture foams and bubbles up. Immediately uncover. Let cool for 5 minutes. Puree the berry mixture in a blender with 1/2 teaspoon of Urfa Biber Turkish Chile Pepper flakes (if this seems like a lot, it really isn't!) Taste and add more chile, if desired. Strain through a fine mesh sieve and keep warm.
Place a cast iron or heavy stainless steel pan on high heat until heated through, then melt a Tablespoon of butter in the pan, swirling to coat. Cook each chop as desired (3 minutes each side for medium rare).
Ladle some of the coulis onto each plate, then place two chops in the center. Garnish with an additional sprinkle of Urfa Biber Turkish Chile Pepper flakes.
Pictured served with roasted acorn squash puree and pan-seared Brussels sprouts.
Pictured served with roasted acorn squash puree and pan-seared Brussels sprouts. Venison is typically deer. If your guests are big eaters, you might want to increase this to 12 (3 chops per person) or go for a bigger chop, like elk. For an appetizer serving, use one chop per person.