Venison Recipe Author: Chef Cameron Lewark
Prep Time: 1 hour
Number of Servings: 3
VENISON
- 1 rack Maui venison
- 5 garlic cloves, smashed
- 1/4 cup olive oil
- 5 sprigs thyme
- 2 sprigs rosemary
Combine all ingredients and marinate overnight. Drain and pat dry. Preheat oven to 400 degrees. Season rack of venison with salt and pepper, sear in hot pan with 3 tablespoons olive oil. Place venison on sheet pan. Put in hot oven and cook to medium rare (about 15 to 20 minutes). Always serve venison rare to medium rare.
CORN PUREE
- 8 ears of fresh corn
- 1/4 cup heavy cream
- 1/4 cup butter
- salt, pepper, sugar to taste
Grate corn on the large hole of a box (cheese) grater, then place in small pot with cream and butter. Season with salt, pepper and sugar to taste. Cook slowly (approximately 30 minutes) over low heat until the puree thickens a little.
SAUCE
- 1 cup port wine
- 1 cup red wine
- 1 cup verjus*
- 3 cups plum wine
- 1/2 cinnamon stick
- 2 cloves
- 4 star anise
- 1 vanilla bean, split & scraped
Place all ingredients in a medium pot and cook down 75 percent. Strain and serve as sauce for venison.
PINEAPPLE-RAISIN CHUTNEY
- 1 cup golden raisins
- 2 cups pineapple, small dice
- 1 cup Maui onion, small dice
- 2 cups verjus*
- 1/4 cup brown sugar
- 1 vanilla bean, split & scraped
* Verjus is the pressed juice of unripened grapes. Find it in gourmet food stores.
Place all ingredients in a medium pot and cook on low heat until liquid is gone. Place half of the chutney in a blender and puree until smooth. Mix both halves together. Serve as a condiment for venison.
