Seared Axis Deer Chops With Crema Grits

For Chops: Generously season chops with salt and pepper to taste.

In bowl of a small food processor, combine juniper berries, rosemary, shallots and 1 teaspoon grapeseed oil. Process to make a thick paste (or, mixture may be pureed using a mortar and pestle).

Spread paste evenly over chops. Set aside for 1 hour, or refrigerate up to 8 hours, bringing to room temperature before cooking.

For Grits: About 1 hour before cooking chops, place water in a medium saucepan. Bring to a boil, and whisk in grits in a slow, steady stream. Using a wooden spoon, stir in 1/2 teaspoon salt and bay leaves.

Partially cover pan, and reduce heat to low. Simmer, stirring occasionally, until grits are thick and begin to pull away from sides of pan, about 45 minutes.

Discard bay leaves. Stir in crema, and season with salt and pepper to taste.

Place a large, well-seasoned skillet over medium-high heat until hot but not smoking. Add remaining grapeseed oil and swirl to coat. Add chops to skillet and sear until browned underneath, about 4 minutes, then turn and brown for another 3 minutes. Transfer to warm plate and cover with foil.

Stir wine into skillet, adding any juices that have drained from the chops. Simmer until liquid has reduced to 1/4 cup.

To serve, place a generous spoonful of grits on each plate. Top with a chop and drizzle with a few spoonfuls of reduced wine. Garnish with a sprig of rosemary and a few whole juniper berries.

Recipe Source: Paula Disbrowe, Hart and Hind Ranch, Rio Frio, TX