In this dish, the richness of the venison is balanced by the sweet-tart fruit compote.

　　

Ingredients

Makes 4 servings

　　

For compote

2 tart apples such as Granny Smith, cut into 1/3-inch dice

　　1 cup brandy

　　1/4 cup sugar

　　4 cups blackberries (1 pound), halved lengthwise

　　1 tablespoon unsalted butter

　　1 teaspoon thinly sliced fresh mint

　　

For venison

8 (3- to 4-ounce) venison rib chops or 1 (8-rib) rack of venison* (1 1/2 to 2 pound),cut into 8 chops

　　2 tablespoons finely chopped fresh rosemary

　　1 teaspoon salt

　　1 teaspoon cracked black pepper

　　2 tablespoons vegetable oil

　　

Make compote:

Step 1

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.

　　

Cook venison and finish compote:

Step 2

Put oven rack in middle position and preheat oven to 500°F.

　　

Step 3

Pat chops dry, then stir together rosemary, salt, and cracked pepper and rub all over chops.

　　

Step 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.

　　

Step 5

Roast chops in oven until medium-rare, about 3 minutes. Let chops stand, loosely covered with foil, 5 minutes.

　　

Step 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.

　　

Step 7

Serve chops with compote.

　　

Step 8

*Available at some specialty foods shops and D'Artagnan (800-327-8246).