VENISON RACK w/SPICY FRUIT CHUTNEY

By BobD

Ingredients

• 4 SERVINGS
• Adapted from Jean-Georges Vongeritchen. Serve over japonica rice.
• • 1 rack of venison, 8 or 9 ribs, frenched and blotted dry
• • 3 tablespoons Szechuan peppercorns, cracked
• • 4 Thai chilies, seeded and chopped
• • 3 kaffir lime leaves
• • 2 teaspoons crushed garlic
• • 1 stalk lemongrass, coarse outer stems removed, lower 6 to 8 inches finely chopped
• • 1 tablespoon peanut oil
• • 2 teaspoons fish sauce (nam pla, available in Asian groceries and some supermarkets)
• • Spicy Fruit Chutney (recipe follows)

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Rub venison with Szechuan peppercorns. Combine chilies, lime leaves, garlic and lemongrass with peanut oil and fish sauce in a large resealable plastic bag or bowl. Add venison and turn to coat, then seal or cover and refrigerate overnight.

2. Prepare Spicy Fruit Chutney. Preheat oven to 375°F.

3. Heat a 10-inch skillet over medium-high heat. Remove venison from marinade and lightly sear on all sides, then roast until rare or medium rare, approximately 20 minutes, or until internal temperature 20 minutes, or until internal temperature 120°F or 125°F, turning a couple of times. Remove to a carving board and let rest for 5 minutes before cutting.

4. Cut venison between bones into chops, top with chutney, and serve.

NOTES:

1. Thai chilies can be found in Asian markets in both red and green. Thin and only about 1 ¼ inches long, they are fiery and retain their heat even after cooking.

2. Kaffir lime leaves are a popular flavoring in Southeast Asia, where the small trees are native. The fruit is pear-shaped with a bumpy rind and a bitter taste. The leaves have a clean, herbaceous taste. They are best when fresh, but dried leaves may be used. If neither is available, use lime zest, lemon zest, and lemongrass.

Ingredients for Spicy Fruit Chutney

• 1 cup rice vinegar
• ¼ cup sugar
• 4 Thai chilies seeded and chopped
• 1 teaspoon turmeric
• 1 tablespoon julienned gingerroot
• ½ cup deiced pineapple, fresh or juice-packed canned
• 1 green apple, cored and diced
• 1 pear, cored and diced
• 1 red bell pepper, seeded and diced
• ½ cup dark raisins
• 1 tablespoon chopped cilantro

Directions for Spicy Fruit Chutney

1. Combine vinegar, sugar, chilies, turmeric, and ginger in a saucepan, and bring to a boil to dissolve sugar. Turn off heat and let stand, to infuse flavors, for 10 minutes.

2. Add pineapple, apple, pear, bell pepper, and raisins, and cook gently over medium-low heat for 10 minutes. Let cool to room temperature. Stir in cilantro and serve.