Spiced Rack of Venison with Apple Ginger Chutney

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2007

Ingredients

  • 2 venison (about 1-1/2 lb/750 g total)
  • 4 teaspoons peanut oil
  • 4 teaspoons vegetable oil
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon salt
  • 3/4 teaspoons ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cloves garlic pressed into paste
  • fresh coriander sprigs
Apple Ginger Chutney:
  • 2 tart apples
  • 1/4 cup cider vinegar
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoon 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 chopped sweet onion
  • 1/3 cup packed brown sugar
  • 1/4 cup chopped crystallized ginger
  • 1 pinch cayenne pepper
  • 1/4 teaspoon salt

Method

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.

Nutritional facts Per serving with 2 tbsp (25 mL) chutney: about

  • Sodium 693 mg
  • Protein 40 g
  • Calories 301.0
  • Total fat 10 g
  • Cholesterol 145 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g

%RDI

  • Iron 51.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spiced Rack of Venison with Apple Ginger Chutney

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