• 4servings
  • 175minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, D
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 shallot, minced

  2. 1 cup spiced rum

  3. 3/4 cup dried cranberries

  4. 1 1/2 tablespoons tamarind

  5. 1/4 teaspoon cayenne pepper

  6. 1/2 teaspoon allspice

  7. 1/4 teaspoon ground cloves

  8. 1/4 teaspoon cardamom

  9. 2 tablespoons kosher salt

  10. 1 1/4 cups sugar

  11. 1 teaspoon lemon zest

  12. 1 teaspoon lime zest

  13. 1 teaspoon orange zest

  14. 1 cup sherry vinegar

  15. 3/4 cup poha or gooseberries

  16. 1 tablespoon minced garlic

  17. 1 tablespoon finely chopped fresh thyme

  18. 1 tablespoon finely chopped rosemary

  19. 1 tablespoon cracked black pepper

  20. 1 tablespoon ground coriander

  21. 1 tablespoon sea salt

  22. 1 venison rack,

  23. 8 bones, trimmed and frenched

  24. Oil

  25. 2 ounces dried cranberries, soaked in 1-ounce brandy

  26. 4 ounces venison stock

  27. 4 ounces veal stock

  28. 1 tablespoon butter

  29. Salt and pepper

  30. 6 ounces maitake mushrooms, sliced and sauteed

  31. 20 pieces fiddlehead ferns, blanched and sauteed

  32. Polenta, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. To serve venison , place on large platter and serve with sauce and polenta topped with the chutney.


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