Pan Roasted Rack of Venison with maple whipped sweet potatoes, cranberry gastrique, and steamed vegetables December 26, 2006

Ingredients

Chef Steve Tuggle Cha Cha Restauraant

For the Venison:

2 6-8 oz. venison chops (feel free to substitute pork or beef)
Kosher salt to taste
Freshly ground black pepper to taste
1 tablespoon oil, for searing

For the potatoes:

2 sweet potatoes, peeled and cubed
water as needed
butter to taste
2 TBSP brown sugar
1 1/2 tablespoons pure maple syrup
pinch salt

For the gastrique:

1/2 cup granulated sugar
1/2 cup white vinegar
1 cup fresh cranberries
1 TBSP cornstarch, mixed with 3 tablespoons cold water
2 TBSP butter

Directions

Venison:
Heat the oil in a saute pan over high heat. Season the chops with the salt and pepper to taste, and sear in the pan, approximately 2 minutes. Turn and repeat with the other side. Transfer the meat into a 400 degree oven for 12-13 minutes for med. rare, or desired doneness. Place on a cutting board to rest.

Potatoes:
Place in a saucepan and add water to cover. Boil until fork tender and drain. Transfer potatoes to a bowl, add remaining ingredients and mash.

Gastrique:
In a medium saucepan over low heat, cook sugar until melted, and the color of dark caramel. (Do not walk away from the stove, it will burn quickly!!) Increase heat to medium-high and add vinegar and cranberries, cook for 5-7 minutes. With the mixture still boiling, stir in the cornstarch mixture to thicken the sauce...If it gets too thick, add a little water. Remove from heat, and stir in cold butter.

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