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Ingredients

Chutney:

• 1 shallot, minced
• 1 tablespoon butter
• 1 cup spiced rum
• 3/4 cup dried cranberries
• 1 1/2 tablespoons tamarind
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cardamom
• 2 tablespoons kosher salt
• 1 1/4 cups sugar
• 1 teaspoon lemon zest
• 1 teaspoon lime zest
• 1 teaspoon orange zest
• 1 cup sherry vinegar
• 3/4 cup poha or gooseberries

Venison rub:

• 1 tablespoon minced garlic
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped rosemary
• 1 tablespoon cracked black pepper
• 1 tablespoon ground coriander
• 1 tablespoon sea salt
• 1 venison rack, 8 bones, trimmed and frenched
• Oil

Sauce:

• 2 ounces dried cranberries, soaked in 1-ounce brandy
• 4 ounces venison stock
• 4 ounces veal stock
• 1 tablespoon butter
• Salt and pepper
• 6 ounces maitake mushrooms, sliced and sauteed
• 20 pieces fiddlehead ferns, blanched and sauteed

Polenta:

• 1 small onion, finely diced
• 2 tablespoons butter, plus more for sauteeing
• 2 cups chicken stock, hot
• 1 tablespoon finely chopped thyme leaves
• 1/2 cup polenta
• 2 ounces Parmesan
• 1/2 cup corn kernels, blanched
• Salt and pepper
• 1 egg white, whipped to medium peaks

Description

Food Network