2009 Annual Venison Culinary Competition – 2nd Place – Rack Ready Chop, Slaw, Sweet Potato Fries & Sweet Peas
Rack Ready Chop Marinade
- 3 cups Port Wine
- 1 cup olive oil
- 1 pint black berries
- 4 sprigs rosemary
- 6 cloves garlic
- 1 shallot
- 4 T olive oil for cooking
- Mix marinade in large bowl or processor. Set oven to 475 degrees.
- French and fabricate bones and allow meat to marinade for 20 minutes.
- Heat rondo and add oil sear chops about 8-10 minutes for good sear and color. Finish in the oven until meat is firm and springs back a bit.
- Pull from oven and allow to rest covered in a warm place for 4 minutes.
Slaw
- 3 green apples (peeled, cored, sliced)
- 1 head nappa cabbage (thin slice green leaves)
- 1 fennel bulb (cored and sliced)
- 1 carrot (peeled battonette)
- 1 cup Mayo (2 yolks, 1 ½ c salad oil, 2 tsp. dry mustard, 1 ½ tsp. lemon juice)
- 1 T apple cider vinegar
- 1 tsp. lemon juice
- 3 T fennel leaves (chopped)
- Salt and pepper to taste
- Mayo – add yolks to mixing bowl; add a bit of oil first slowly while vigorously whisking to make initial emulsion. Add a bit of your mustard and acid to stabilize. Then proceed to add the oil in a slow stream until desired consistency is reached.
- Cut vegetables into strips. Toss with mayo and spices and acids to make slaw.
Sweet Potato Fries
- 1 sweet potato (bat)
- 1 bottle Canada dry
- 3 cups rice flour
- ½ cup smoked paprika
- 1 qt. frying oil
- Heat frying oil to 375 degrees. Peel and cut sweet potatoes to proper size.
- Blend soda water, flour, and paprika together to make tempura batter.
- Blanch the cut potatoes for 1 minute and then strain and cool.
- Once cool set potatoes in batter and begin to fry in hot oil.
Sweet Pea
- 4 cups frozen peas
- 2 cups chicken stock
- ½ cup heavy cream
- 2 cups sweet basil
- Salt and pepper to taste
- Defrost frozen peas and simmer in the chicken stock for 10 minutes. Allow to cool before puree.
- De-stem basil and add it to the pea stock mix and puree until smooth. Then run through china cap to remove chunks.
- Whisk cream in and season to taste. Prepare for service and hold in a squeeze bottle.