Recipes
Venison chop with polenta
Remove silverskin from rack.
Chop garlic finely. Mix with some of the fresh herbs and rub into the meat.
Sear meat on hot grill or skillet for about 2 minutes each side until meat is a nice brown. Finish in hot oven 200º for approximately 20 minutes.
Prepare vegetables and blanch quickly and refresh in ice water.
Skin and seed tomatoes, cut into wedges.
Sauté shallots add diced mushroom and sauté quickly, place in oven and bake for about 15 minutes until dried out, let cool.
Cook polenta until soft and has a porridge-like consistency. Take a round of polenta (about 2 tablespoons) and spread like a pancake 1/4 inch thick between two sheets of saran wrap. Remove plastic from top, spoon mushroom unto middle and pick up the polenta from under saran wrap to form a pouch, pinch top and allow to cool.
While meat rests, deglaze the roasting pan with marsala and balsamic vinegar to lift the juices. Add some meat glaze or stock and thicken with cornstarch. Add sundried tomatoes. Sauté the vegetables, garlic and herbs in olive oil. Arrange on center of plate.
Place reheated polenta parcel in the middle. Lean chop on the bag. Pour a cordon of sauce around parcel. Garnish with a few small sprigs of an appropriate herb.
Preparation: 1 hour
Time to cook: 30 mins
Ingredients
1 rack venison
garlic
red, green and yellow peppers
green beans
asparagus spears
zucchini
pitted black olives
ripe red tomatoes or cherry tomatoes, skinned
tomato puree
sundried tomatoes
serrano chilis
fresh herbs: chopped basil, rosemary, oregano & parsley
olive oil
balsamic vinegar
marsala wine
meat glaze or brown sauce
sundried tomatoes, chopped in small dice
selection of mushrooms: brown champignon, shitake, portobello & cepes chopped into 1/4 inch dice
shallots, chopped
baby corn
1 cup polenta
2 ounces butter
parmesan cheese
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