2 (8-ounce) venison rib chops
Salt and freshly cracked black pepper
1 tablespoon olive oil
1 tablespoon fine diced shallots
1 teaspoon minced garlic
1/2 cup crushed blueberries
1 teaspoon granulated sugar
1 teaspoon chopped rosemary
1/4 cup balsamic vinegar
1/4 cup dry red wine
1/4 cup gin
1 cup demi-glace
1 tablespoon chopped fresh sage
1 tablespoon cold butter 

Lightly season the venison chops on both sides with salt and black pepper. In a large skillet, heat the oil over medium high heat. When the oil starts to smoke, add the chops and sear for 3 minutes. Lower the heat to medium and turn the chops. For medium-rare, cook the chops for 2 to 3 minutes on the second side. Transfer the chops to a plate and let rest, covered loosely with foil. Return the skillet to medium-high heat. Add the shallots and garlic and cook, stirring for 1 minute. Add the blueberries, sugar and rosemary and cook, stirring, for 1 minute. Add the balsamic vinegar and red wine and bring to a boil. Cook, stirring occasionally, until reduced by half, about 1 minute. Add the gin, being careful of flames, and stir to deglaze the pan. (Alternately, remove the pan from the heat and ignite with a match.) When the flames die out, add the demi-glace and sage, and stir well.

Return the chops to the pan and cook to warm the meat through, about 1 minute. Add the cold butter, salt and cracked black pepper ,to taste, and swirl to incorporate. Remove from the heat. To serve, place each chop on a plate and pour the sauce over the chops and around the plates. Serve immediately.