I am a big fan of ranch food. I especially like the idea of California Rancho food. Somehow it seems as though this form of home cooking is being lost. Maybe I am wrong and those who reside in CA, by all means, tell me different. I like the sweet, sour and heat of this sauce which goes great with tender young venison but would be equally at home with grilled chicken. —thirschfeld
double-cut Frenched venison chops
1 1/2 tablespoons
extra virgin olive oil
yellow onion, minced
small red plums, grand rosa would be nice, pits removed
guajillo chiles, (these are dried) stems removed and seed, then cut into thin strips
Season the chops with salt and place them on a wrack and put them in the fridge.
Place a medium sized sauce pan over medium heat add the chiles and toast them lightly. Remove them from the pan and then add the olive oil and onions to the pan. Sweat the onions until they begin to soften. Add the garlic and plums and then season with a little salt and fresh ground pepper. Once the plums begin to give up their juices add the chiles, water, brown sugar, honey, cider vinegar and tomato sauce.
Bring to a boil and reduce the heat to a simmer and simmer until the chiles are softened. Remove the sauce from the heat and let it cool.
Place the sauce into the bowl of a food processor and puree until smooth. Place a strainer over a bowl and pass the sauce through the strainer to remove any chile skins, plum skins and seeds. Rinse the sauce pan and place the sauce back into the pan.
Heat your grill for direct heat grilling. Season the chops with fresh ground pepper. Grill the chops to rare and remove them to let them rest for 10 minutes. While they are resting warm the BBQ sauce and taste it. Adjust the seasoning if necessary. Put the chops back on the grill and finish the chops by cooking them no further than medium or the venison will be dry. Plate and serve immediately.