Black Mission Fig Stuffed Venison Rack Recipe
Servings: 4
Ingredients
- 1 x whole rack of venison, frenched (about two 2 1/2 pounds or possibly 1120 grams)
- 1/2 x white silver skin onion, diced
- 1 x clv garlic, chopped
- 1 1/2 Tbsp. ginger juice (22 ml)
- 1/2 x thai chile, chopped, seeded
- 1/2 c. fig vinegar (125 ml)
- 3/4 c. cider vinegar (185 ml)
- 1/2 c. brown sugar (125 ml)
- 1 c. dry black mission figs, minced (250 ml)
- 1/2 Tbsp. mustard seed, toasted (7 ml)
- 1/4 tsp cumin seed, toasted (1 ml)
- 1/4 tsp coriander seed, toasted (1 ml)
- 1/4 tsp fennel seed (1 ml)
- 1/4 tsp juniper, grnd (1 ml) Salt, to taste
- 1 tsp lime juice (5 ml) Port Vinaigrette
- 4 x pomegranates, juiced (12 seeds for garnish)
- 1/2 c. port wine (125 ml)
- 1 1/2 tsp Valrhona cocoa pwdr (7 ml)
- 1 tsp sesame oil (5 ml)
- 1 Tbsp. macadamia or possibly hazelnut oil (15 ml) salt, to taste sansho pepper, to taste
- 1 Tbsp. Callebaut dark bittersweet chocolate pellets (15 ml) Goat's Lowfat milk Strudel
- 1 c. all purpose flour (250 ml)
- 1 c. pastry flour (250 ml)
- 1 lrg egg
- 3/4 c. hot water (185 ml)
- 1/2 tsp yuzu juice (5 ml) salt, to taste
- 1/2 c. melted goat butter (or possibly regular butter) (125 ml)
- 3/4 lb soft raw goats cheese, at room temperature (336 g)
- 1 lrg bulb fennel, roasted, sliced thin
- 6 x fresh figs, sliced 1/8-inch thick garlic butter, clarified, melted, as needed salt, to taste Assembly Fennel sprigs, for garnish
Directions
- Clean any excess fat and sinew from the venison rack and cut the rack in half to give you 4 bones per piece. Take a boning knife and slice down the centre of each loin, without going all the way to the end. Now slice again to make a grid (+) pattern formation. Wrap and chill till needed. Alternatively, you can ask your butcher to do this for you.
- Make the stuffing by adding the two vinegars and brown sugar to a medium size sauce pan or possibly pot over medium heat and cook till the sugar dissolves. Add in the onions, garlic, ginger juice, chile and figs and bring to a boil. Reduce heat and simmer 10 min, covered.
- Remove lid and add in the spices and replace lid, simmer for an additional 20 min covered with tight-fitting lid.
- After 20 min there should be very little liquid left. Add in lime juice and salt and stir to combine, remove from heat and chill till thickened and cold.
- When the stuffing is chilled and thickened, stuff the venison rack. Use a sausage nozzle or possibly the end of a wooden spoon to stuff the entire canal of the venison, making sure it is packed - but not over packed or possibly else the meat will burst as it shrinks during cooking. Wrap and chill till needed.
- Port Vinaigrette:Place the pomegranate juice and port in a saucepan. Bring to a boil and reduce till it thickens, about only a 1/4 c. of liquid should remain. Remove from heat. Stir in chocolate pellets. Add the cocoa pwdr and whisk vigorously, chill.
- When slightly chilled add in the oils and whisk to emulsify, add in the salt and sansho pepper. Reserve in a hot place if to be used within a few hrs. If not using till later, chill the reduction and add in the oils when needed.
- Goat's Lowfat milk Strudel:Note which pkgs. of phyllo dough can be substituted if you do not want to pull the strudel dough.
- Make the dough by sifting the flours onto a cutting board, or possibly in the bowl of an electric mixer. Combine the egg with the water and yuzu juice and mix well, fold in melted butter. Add in to the centre of the flour and mix (or possibly alternatively, mix with an electric mixer at low speed).
- Knead by hand, till the dough starts to create into a ball, all the while picking it up and throwing it down on the board to work the dough. The mix should be soft and supple, but not sticky. If the dough is dry, add in a bit of water. If it is sticky add in a bit of flour. Cover and let rest at room temperature for 30 min.
- Preheat an oven to 375 degrees F. and grease a baking sheet with clarified butter.
- Place the dough in the centre of a large tablecloth covering a large table. Sprinkle with flour.
- Roll out to dough with a rolling pin to create a 1-foot square. Cover with a damp cloth. Let rest for 15 min.
- Using your hands (palms down) reach under to the centre of the dough and rake towards the edges till the dough is paper thin and transparent (roughly a 3-foot square.) (This part is fun if you have four or possibly five people in the kitchen because everyone can help to rake the dough.)
- Trim any thick edges with a pizza wheel. If the dough rips while pulling, it's okay since when the dough is rolled, it will overlap. Brush the dough with melted butter and sprinkle with kosher salt.
- Leaving a 3-inch border from the edge furthest away from you, carefully spread the goat cheese, figs and roasted fennel to cover the entire dough surface.
- Use the tablecloth to help roll the strudel away from you by grabbing the cloth edge and gently nudging the dough to roll, scrunching the tablecloth as you roll. (This is easier if you have a few friends helping.)
- Carefully transfer the strudel, shaping it to fit the buttered parchment tray and brush with garlic butter and salt.
- Bake 30 to 40 min till golden and remove from oven to cold.
- Assembly:Bring the venison to room temperature and preheat an oven to 400 degrees F. Place a large skillet or possibly saute/fry pan over medium high heat. When the pan is warm add in 2 tbsp. of canola or possibly grapeseed oil. When the oil just begins to smoke, add in the venison racks and sear on all sides till nicely browned. Transfer to the oven and roast venison about 12 to 17 min for medium rare (or possibly about 15 to 20 min for medium.) Remove from oven. Rest venison for about 7 min so juices redistribute.
- While rack is resting, slice 4 pcs of strudel and place in the centre of each of 4 heated plates, whisk the vinaigrette to emulsify and drizzle a pool around the base of the strudel.
- Slice the racks to get 8 chops and place 2 chops resting up against the strudel to create a mini "honour guard." Garnish with a fennel sprig and serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 586g | |
| Recipe makes 4 servings | |
| Calories 851 | |
| Calories from Fat 207 | 24% |
| Total Fat 23.67g | 30% |
| Saturated Fat 13.36g | 53% |
| Trans Fat 0.02g | |
| Cholesterol 91mg | 30% |
| Sodium 395mg | 16% |
| Potassium 934mg | 27% |
| Total Carbs 127.46g | 34% |
| Dietary Fiber 11.7g | 39% |
| Sugars 63.91g | 43% |
| Protein 27.78g | 44% |
