Ingredients

Venison

• 1 whole rack of venison, frenched (about two 2 1/2 pounds or 1120 grams)
• ½ white silver skin onion, diced
• 1 garlic clove, minced
• 1 1/2 tablespoons ginger juice (22 ml)
• ½ thai chile, minced, seeded
• 1/2 cup fig vinegar (125 ml)
• 3/4 cup cider vinegar (185 ml)
• 1/2 cup brown sugar (125 ml)
• 1 cup dried black mission figs, chopped (250 ml)
• 1/2 tablespoon mustard seed, toasted (7 ml)
• 1/4 teaspoon cumin seed, toasted (1 ml)
• 1/4 teaspoon coriander seed, toasted (1 ml)
• 1/4 teaspoon fennel seed (1 ml)
• 1/4 teaspoon juniper, ground (1 ml)
• Salt, to taste
• 1 teaspoon lime juice (5 ml)

Port Vinaigrette

• 4 pomegranates, juiced (12 seeds for garnish)
• 1/2 cup port wine (125 ml)
• 1 1/2 teaspoons Valrhona cocoa powder (7 ml)
• 1 teaspoon sesame oil (5 ml)
• 1 tablespoon macadamia or hazelnut oil (15 ml)
• salt, to taste
• sansho pepper, to taste
• 1 tablespoon Callebaut dark bittersweet chocolate pellets (15 ml)

Goat's Milk Strudel

• 1 cup all purpose flour (250 ml)
• 1 cup pastry flour (250 ml)
• 1 large egg
• 3/4 cup warm water (185 ml)
• 1/2 teaspoon yuzu juice (5 ml)
• salt, to taste
• 1/2 cup melted goat butter (or regular butter) (125 ml)
• 3/4 pound soft raw goats cheese, at room temperature (336 g)
• 1 large bulb fennel, roasted, sliced thin
• 4 to 6 fresh figs, sliced 1/8-inch thick
• garlic butter, clarified, melted, as needed
• salt, to taste

Assembly

• Fennel sprigs, for garnish

Description

Black Mission Fig Stuffed Venison Rack - A Recipe From Food Network Canada. Recipe Courtesy Michael Pataran, Executive Chef, Wildfire, Taboo Resort, Gravenhurst, Ontario.

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