Simple Indian spicing perks up a luscious rack of venison, which is accompanied by apple chutney. The chutney should have some heat, so adjust to taste from a very mild pinch of cayenne to a hot 1/2 tsp (2 mL). Since you will have more than enough chutney, serve the remainder with roast pork or turkey or with aged Cheddar cheese and crackers. Caribou or elk racks can also be made this way.
2 four-rib racks venison, (about 1-1/2 lb/750 g total)
4 tsp (18 mL) peanut oil or vegetable oil
2 tsp (10 mL) lemon juice1-
1/2 tsp (7 mL) ground coriander
1 tsp (5 mL) salt
3/4 tsp (4 mL) ground cumin
1/2 tsp (2 mL) ground allspice
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground nutmeg
2 cloves garlic, pressed into paste
fresh coriander sprigs
Apple Ginger Chutney:
2 tart apples
1/4 cup (60 mL) cider vinegar
1 tbsp (15 mL) vegetable oil1-
1/2 tsp (7 mL) mustard seeds
1 cinnamon stick, or 3 pieces (2 inch/5 cm) Asian cinnamon (cassia bark)
6 whole cloves
1 star anise, optional
1 cup (250 mL) chopped sweet onion
1/3 cup (75 mL) packed brown sugar
1/4 cup (60 mL) chopped crystallized ginger
1 pinch cayenne pepper
1/4 tsp (1 mL) salt
Apple Ginger Chutney: Peel and cut apples into 1/2-inch (1 cm) chunks; mix with vinegar. Set aside. ¡In small saucepan, heat oil over me-dium heat; fry mustard seeds, cinnamon, cloves, and star anise (if using) until seeds begin to pop, about 4 minutes. Add onion; fry until softened, about 5 minutes.
Stir in apple mixture, sugar, ginger, cayenne, salt and 1/4 cup (50 mL) water; reduce heat, cover and simmer, stirring occasionally, until apples are tender, about 30 minutes.
Uncover and cook until no more than about 2 tbsp (25 mL) liquid remains. Scrape into bowl; let cool to room temperature. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Meanwhile, remove any silverskin (connective tissue) from venison. Mix together oil, lemon juice, coriander, salt, cumin, allspice, pepper, nutmeg and garlic; rub all over venison. Cover with plastic wrap; let stand for 30 minutes. (Make-ahead: Refrigerate for up to 8 hours.)
Place venison, ribs upright, on foil-lined rimmed baking sheet; roast in 450°F (230°C) oven for about 20 minutes or until meat thermometer inserted in centre registers 125° to 140°F (53° to 60°C) for rare to medium.
Transfer to cutting board and tent with foil; let stand for about 5 minutes before cutting into chops. Garnish with coriander. Serve with 1/2 cup (125 mL) chutney, reserving remainder for another use.
by Chef Hogan