Spiced Rack of Venison with Apple Ginger Chutney

By The Canadian Living Test Kitchen

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Spiced Rack of Venison with Apple Ginger Chutney

This recipe makes 4 servings

Nutritional Info
Per serving with 2 tbsp (25 mL) chutney: about	-
cal	301301 cal
pro	40 g40g pro
total fat	10 g10g total fat
sat. fat	3 g3g sat. fat
carb	12 g12g carb
fibre	1 g1g fibre
chol	145 mg145mg chol
sodium	693 mg693mg sodium
% RDI:	-
calcium	44 calcium
iron	5151 iron
vit C	55 vit C
folate	11 folate

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

Ingredients

2 2four-rib racks venison, (about 1-1/2 lb/750 g total)
4 tsp peanut oil 4 4tsp tsppeanut oil or vegetable oil
2 tsp lemon juice 2 2tsp tsplemon juice
1-1/2 tsp ground coriander 1-1/2 1-1/2tsp tspground coriander
1 tsp salt 1 1tsp tspsalt
3/4 tsp ground cumin 3/4 3/4tsp tspground cumin
1/2 tsp ground allspice 1/2 1/2tsp tspground allspice
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
2 cloves garlic , pressed into paste2 2cloves garlic, pressed into paste
Fresh coriander sprigs Fresh coriander sprigs
Apple Ginger Chutney:
2 tart apples 2 2tart appletart apples
1/4 cup cider vinegar 1/4 1/4cup cupcider vinegar
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1-1/2 tsp mustard seeds 1-1/2 1-1/2tsp tspmustard seeds
1 1cinnamon stickcinnamon sticks, or 3 pieces (2 inch/5 cm) Asian cinnamon (cassia bark)
6 whole cloves 6 6whole cloves
1 star anise , optional1 1star anise, optional
1 cup chopped sweet onion 1 1cup cupchopped sweet onion
1/3 cup packed brown sugar 1/3 1/3cup cuppacked brown sugar
1/4 cup chopped crystallized ginger 1/4 1/4cup cupchopped crystallized ginger
1 pinch cayenne pepper 1 1pinch pinchcayenne pepper
1/4 tsp salt 1/4 1/4tsp tspsalt

Preparation

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.

Source : Canadian Living Magazine: October 2007