VENISON RACK w/TAMARIND DATE CHUTNEY

By BobD

Ingredients

• 4 SERVINGS
• 1 pound tamarind cake
• • 2 cups seeded dates
• • 6 teaspoons sugar
• • 3 teaspoons red chili powder(optional)
• • 3 teaspoons ground cumin
• • 1/4 teaspoon asafoetida
• • 3 teaspoons lemon juice
• • Salt

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Combine tamarind and boiling water; let soak for at least 1 hour.

2. Soak the dates in hot water for 2 hours. Puree the dates in a blender and set aside.

3. Squeeze the tamarind with fingers to break it up; push through a sieve held over a bowl, rubbing as much of the pulp through as possible.

4. Scrape the back of the sieve to collect all the pulp remaining there. Stir in the pureed dates and all the remaining ingredients. Blend the mixture well, cover and let stand at room temperature for several hours.

Venison Rack
Ingredients

• 1 Venison 8 Rib Rack
• 2 teaspoons Vegetable Oil
• Salt

Directions

1. Preheat the oven to 450 deg. F.

2. Cut the rack into 8 individual chops and season with salt.

3. Place an oven safe pan over medium high heat and once hot add the oil. When the oil starts to shimmer, add a few of the rib chops, being careful not to crowd the pan. If necessary, work in batches.

4. Sear the chops on each side for about 2 minutes until a golden brown color is achieved.

5. Place all of the chops in the pan and set in the upper middle rack of the oven.

6. Roast in the oven for 10 minutes for medium rare. For the best flavor, do not cook more done that medium.

7. Plate the chops and drizzle the Tamarind-date chutney over each chop.