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, recipe follows
Description
Food Network Invites You To Try This Spiced Rubbed Venison Chop With Cranberry Poha Chutney Recipe.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter