Consommé:

• 2 quarts beef stock
• 1/2 pound beef trimmings
• 1 chopped leek
• 1 chopped shallot
• 1 chopped carrot
• 1 chopped tomato
• 1 bunch parsley
• 2 pounds wild mushrooms (any variety), stems removed and chopped
• 1/2 cup port wine
• 1/3 cup currant jelly
• 2 tablespoons tomato paste

In a very, large saucepan, combine all ingredients (mushroom stems only, reserve mushrooms and julienne), cold. Bring to a slow boil and simmer for 2 hours or until liquid is reduced to @ 3 cups. Strain. Stir in remaining ingredients and heat 1/2 hour.

Meat:

2 racks New Zealand Venison venison, 8 chops each 1/4 cup olive oil salt and pepper

Preheat oven to 425°. Roast rack for 18-22 minutes until medium rare. Meanwhile, in a large saucepan, heat oil, saute julienne mushrooms and season to taste. Remove meat from oven and let rest before cutting into chops.

Sauce plate with 2-3 ounces consomme, add 2 chops per plate and mushrooms, garnish with chopped parsley or watercress.