Spice-Roasted Cervena Venison Chops, Chanterelles, and Blackberries
For the Red Wine and Blackberry Reduction:
Put the oil and onion into a saucepan over low heat and cook until lightly caramelized, about 15 minutes. Add the carrot, cinnamon, garlic, chili peppers, and blackberries and cook until softened, about 12 minutes. Add the venison stock and cook until reduced by half. Add the wine and reduce by three-quarters. Strain and season with salt and black pepper; reserve warm.
For the Venison Spice Crust:
Combine the brown sugar, ancho chili powder, coriander, cumin, cardamom, celery salt, rosemary, thyme, garlic, red pepper, nutmeg, and cloves in a bowl. Press the venison flesh into the spice mixture and reserve. Cut the bacon into ½ thick lardons, heat a skillet, and cook the bacon over medium heat until thoroughly cooked and crispy at the edges. Reserve the bacon and the bacon drippings.
For the Chanterelles:
Heat the oil in a sauté pan over medium heat for 30 seconds, add the mushrooms, and cook for 3 minutes. Add the shallot to the pan and cook 1 minute more before adding the parsley and several grates of nutmeg. Season the mushrooms with salt and pepper, add the butter, and remove from the flame. Reserve warm.
To Assemble and Serve:
Heat 1 to 2 tablespoons of the reserved bacon drippings in a heavy skillet. Add the garlic cloves and thyme sprigs, and sear the venison chops on both sides, cooking for 5 to 6 minutes total. While cooking, add the reserved lardons to the pan. Plate 2 chops and spoon the lardons and Chanterelles to the side. Drizzle some Red Wine and Blackberry Reduction around the plate and sprinkle roasted garlic cloves and thyme over the venison. Finish the plate with some whole fresh blackberries.