Spiced Rubbed Venison Chop With Cranberry Poha Chutney Recipes

SPICED VENISON

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.
• Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.

SAUTEED VENISON CHOP WITH BERRY CHUTNEY

Steps:

• Place venison chops in a bowl or zip-lock plastic bag.
• Add canola oil and gin or aquavit and mix to coat chops well.
• Cover bowl or seal bag.
• Refrigerate for 24 hours.
• Remove from refrigerator fifteen minutes before cooking.
• The Chutney:.
• In a large saute pan over medium heat, combine olive oil and brown sugar.
• Stir to dissolve sugar.
• Add shallots, garlic, cinnamon stick and star anise and saute until shallots soften, about 2 minutes.
• Add apricots, prunes and dates and saute about one minute.
• Add fresh berries, cranberries, lime zest and thyme and mix well.
• Add orange juice and vinegar.
• Lower heat and simmer until liquid is almost absorbed, about five minutes.
• Stir in mustard and season to taste with salt and pepper.
• Keep warm over very low heat.
• The Chops.
• Preheat oven to 400°F.
• Heat a large iron skillet on top of the stove until very hot.
• Season chops with salt and pepper and then sear quickly in the skillet, about one minute per side.
• Place skillet in the oven and roast chops, about three to four minutes for rare, five to six minutes for medium rare.
• Remove chops to a board, cover with foil and let rest for five minutes.
• To serve, spoon chutney onto each of four plates.
• Thinly slice venison chops parallel to the bone and fan out slices over the chutney.

ROAST RACK OF VENISON WITH CRANBERRY CHUTNEY

Steps:

• Place the wine, garlic, half the peppercorns, the bay leaves, lemon juice, olive oil and salt and pepper to taste in a deep dish that will hold the venison. Place the venison in the bowl, turn it to coat all sides, cover it and refrigerate overnight. Turn the meat a few times while it is marinating.
• Place the cranberries in a non-reactive saucepan. Stir in the vinegar, sugar, ginger, five-spice powder and remaining peppercorns. Bring to a simmer and cook slowly, stirring from time to time, about 20 minutes. The cranberries should be soft and there should be enough liquid in the pan just to moisten them. Remove from the heat and set aside until serving time.
• About two hours before serving remove the venison from the marinade and place it in a roasting pan so it comes to room temperature. Strain the marinade, place it in a saucepan and cook over high heat until the marinade is reduced to about three-fourths cup. Add the beef broth, cook the mixture down until there is about three-fourths cup, then season with salt and pepper. Remove from the heat.
• Preheat oven to 425 degrees. Place the venison in the oven and roast it about 12 minutes per pound for medium rare. It should register 120 degrees when an instant-read thermometer is inserted in the thick part of the meat, not touching any bone.
• Remove the meat from the oven and allow it to stand at room temperature 20 minutes before carving. Warm the dried-cranberry mixture and transfer it to a serving dish. Reheat the sauce made from the marinade. Check the seasonings again.
• Cut the venison into individual chops. If the butcher has cracked the large bone between the chops, cutting the chops should be extremely easy.
• Serve the venison moistened with some of the reheated sauce and with the cranberry mixture on the side.

SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY

Steps:

• Preheat oven to 350 degrees F.
• To make the chutney, place shallots and butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half. Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside.
• For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting.
• To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve.
• For the polenta, saute the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up. When ready to serve, cut desired shape and saute in butter until golden brown and warmed through.
• To serve venison, place on large platter and serve with sauce and polenta topped with the chutney.