Saffron Crusted Venison Chops with Fig-Balsamic Glaze

Ingredients

• 4 Venison Chops (1-1.5 inches thick)
• 2 tbsp Saffron threads, soaked in 2 tbsp Hot water
• 1 cup All-purpose Flour
• 1 tsp Paprika
• Salt and Black pepper to taste
• 8 oz Fresh Figs, sliced
• 1/4 cup Balsamic Vinegar
• 2 tbsp Olive oil

Instructions

Saffron Crust:

1. In a small bowl, combine the soaked saffron threads and hot water.
2. Add the flour to a shallow dish and stir in the paprika, salt, and black pepper.
3. Add the saffron mixture to the flour and mix until well combined.

Venison Chops:

1. Season the venison chops with salt and black pepper on both sides.
2. Dip each chop into the saffron crust, pressing gently to adhere.
3. Heat a large skillet over medium-high heat and add the olive oil.
4. Sear the coated venison chops for 2-3 minutes per side or until browned.

Fig-Balsamic Glaze:

1. In a small saucepan, combine the sliced figs and balsamic vinegar.
2. Bring to a boil over medium heat, then reduce to low and simmer for 10-15 minutes or until thickened.

Serving Suggestions

• Serve the saffron crusted venison chops with the fig-balsamic glaze spooned over the top.
• Garnish with fresh thyme leaves and serve immediately.