• Choose a category
• All
• Classic-Fiction

By Root 929 0

these days, but they were once procured in the wild, by early American hunters and foragers. I like to think that this dish is one that would have been at home—in essence if not preparation—on the table of pioneers first settling the woods of northern Wisconsin and Michigan. Blackberries have a tart edge to their fruity flavor, which enlivens the richness of nutty brown butter. The sauce is hit with just a hint of sage, and its slightly woodsy flavor brings out the still-wild-at-heart nature of the berries. Sage is a potent herb, and you need to employ it in small doses. If you can’t find or aren’t a fan of venison, lamb or even pork chops would work in its place.

Serves 4

4 (8-ounce, 1½-inch-thick) venison chops

2 tablespoons canola oil

Kosher salt and freshly ground black pepper

12 tablespoons (1½ sticks) unsalted butter, cut into pieces

4 fresh sage leaves, cut into thin strips, plus whole leaves for garnish

12 fresh blackberries, sliced in half

1. Preheat the grill to high or heat a grill pan over high heat.

2. Brush both sides of the chops with the oil and season with salt and pepper. Put on the grill and grill until golden brown and slightly charred, about 4 minutes. Reduce the heat to medium, flip the chops, and continue cooking until cooked to medium-rare, about 8 minutes longer. Transfer to a platter, tent loosely with foil, and let rest for 5 minutes before serving.

3. While the venison is resting, melt the butter in a medium sauté pan over medium-low heat. Add the sliced sage leaves and cook, occasionally stirring and turning the leaves, until the edges curl and the butter is dark amber but not black or burned, about 5 minutes. Add the blackberries to the butter and cook for 20 seconds. Season with salt and pepper.

4. Spoon some of the butter onto 4 large plates, top with the veal chops, and spoon some of the blackberries and butter over each chop. Garnish with fresh sage leaves.

SIDES

BROOKLYN HASH BROWNS

BARBECUED POTATO CHIPS

FRIES AMERICAIN ♦ SMOKED RED PEPPER MAYONNAISE

LOBSTER POTATO SALAD

SWEET POTATO GRATIN

GREEN PEA COUSCOUS

CREAMED KALE ♦ CRISPY SHALLOTS

CREAMED CORN

ROASTED ASPARAGUS ♦ GREEN PEPPERCORN VINAIGRETTE

SMOKED CHILE COLLARD GREENS

ROASTED BRUSSELS SPROUTS ♦ POMEGRANATE, HAZELNUTS

CAULIFLOWER AND GOAT CHEESE GRATIN

CRANBERRY, FIG, AND PINOT NOIR CHUTNEY

BARBECUED BAKED BEANS ♦ HONEY, DOUBLE-SMOKED BACON

GREEN CHILE SPOONBREAD

SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING

Brooklyn Hash Browns

BROOKLYN HASH BROWNS

You could certainly serve these hash browns with eggs, but I didn’t find the inspiration for this dish at my local diner. These belong right next to a juicy steak. I mix sweet caramelized onions with cooked potatoes seasoned with smoky paprika. Cooked in butter and oil, the bottom layer of potatoes becomes amazingly crisp and is browned to perfection. Serve this bottom side up so that everyone can see what crispy potato goodness awaits.

Serves 4

4 tablespoons (½ stick) unsalted butter

2 tablespoons canola oil

2 large Spanish onions, halved and thinly sliced

Kosher salt and freshly ground black pepper

2 pounds Idaho potatoes, peeled and cut into 1-inch dice

2 teaspoons smoked sweet Spanish paprika

2 tablespoons finely chopped fresh chives

1. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a medium sauté pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, about 40 minutes. Season with salt and pepper.

2. Meanwhile, put the potatoes in a medium pot of salted cold water. Bring to a boil and cook until the potatoes are nearly tender and a knife inserted into the centers still meets a little resistance, 10 to 12 minutes. Drain well.

3. Combine the onions and potatoes in a bowl, add the paprika, and season with salt and pepper. Divide the mixture into 8 portions, forming each into a ½-inch-thick rectangle.

4. Heat the remaining 3 tablespoons butter and 1 tablespoon oil on a cast-iron griddle or in a large nonstick sauté pan over medium heat. Add the potato rectangles