Venison Chops with Blackberry Compote Recipe

Directions:

1. Make compote: Bring apples, brandy, and sugar to a boil in a 3-quart heavy saucepan, stirring, then boil until liquid is reduced to about 1/4 cup, about 12 minutes. Stir in blackberries and remove from heat.
2. Cook venison and finish compote: Put oven rack in middle position and preheat oven to 500°F.
3. Pat chops dry, then stir together rosemary, salt, and cracked pepper and rub all over chops.
4. Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat, then sauté 4 chops, turning over once, until well browned, about 4 minutes total. Transfer to a shallow baking pan. Cook remaining 4 chops in remaining tablespoon oil in same manner.
5. Roast chops in oven until medium-rare, about 3 minutes. Let chops stand, loosely covered with foil, 5 minutes.
6. While chops stand, reheat compote over moderately low heat, gently stirring occasionally, until hot, then gently stir in butter, mint, and salt and pepper to taste.
7. Serve chops with compote.
8. *Available at some specialty foods shops and D'Artagnan (800-327-8246).