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Ingredients

• 1 x whole rack of venison, frenched (about two 2 1/2 pounds or possibly 1120 grams)
• 1/2 x white silver skin onion, diced
• 1 x clv garlic, chopped
• 1 1/2 Tbsp. ginger juice (22 ml)
• 1/2 x thai chile, chopped, seeded
• 1/2 c. fig vinegar (125 ml)
• 3/4 c. cider vinegar (185 ml)
• 1/2 c. brown sugar (125 ml)
• 1 c. dry black mission figs, minced (250 ml)
• 1/2 Tbsp. mustard seed, toasted (7 ml)
• 1/4 tsp cumin seed, toasted (1 ml)
• 1/4 tsp coriander seed, toasted (1 ml)
• 1/4 tsp fennel seed (1 ml)
• 1/4 tsp juniper, grnd (1 ml)
•     Salt, to taste
• 1 tsp lime juice (5 ml)
•     Port Vinaigrette
• 4 x pomegranates, juiced (12 seeds for garnish)
• 1/2 c. port wine (125 ml)
• 1 1/2 tsp Valrhona cocoa pwdr (7 ml)
• 1 tsp sesame oil (5 ml)
• 1 Tbsp. macadamia or possibly hazelnut oil (15 ml)
•     salt, to taste
•     sansho pepper, to taste
• 1 Tbsp. Callebaut dark bittersweet chocolate pellets (15 ml)
•     Goat's Lowfat milk Strudel
• 1 c. all purpose flour (250 ml)
• 1 c. pastry flour (250 ml)
• 1 lrg egg
• 3/4 c. hot water (185 ml)
• 1/2 tsp yuzu juice (5 ml)
•     salt, to taste
• 1/2 c. melted goat butter (or possibly regular butter) (125 ml)
• 3/4 lb soft raw goats cheese, at room temperature (336 g)
• 1 lrg bulb fennel, roasted, sliced thin
• 6 x fresh figs, sliced 1/8-inch thick
•     garlic butter, clarified, melted, as needed
•     salt, to taste
•     Assembly
•     Fennel sprigs, for garnish

Description

Clean Any Excess Fat And Sinew From The Venison Rack And Cut The Rack In Half To Give You 4 Bones Per Piece. Take A Boning Knife And Slice Down The Centre Of Each Loin, Without…

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