Best Venison With Rhubarb Chutney Recipes

RHUBARB CHUTNEY

Rhubarb Chutney image

It's always fun to serve a meat or poultry dish with a twist. This tangy-sweet chutney is a wonderfully different garnish. With fine chunks of rhubarb and raisins, it has a nice consistency. It's among our favorite condiments. -Jan Paterson, Anchorage, Alaska

Provided by Taste of Home

Time 20m

Yield about 3 cups.

Number Of Ingredients 12

Ingredients

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced garlic
3/4 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon ground cloves
4 cups coarsely chopped fresh or frozen rhubarb, thawed
1/2 cup chopped red onion
1/3 cup golden raisins
1 teaspoon red food coloring, optional

Steps:

In a large saucepan, combine the sugar, vinegar, garlic, ginger, cumin, cinnamon, red pepper flakes and cloves. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes. , Add the rhubarb, onion and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Stir in food coloring if desired. Cool completely. Store in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.

SPICED RUBBED VENISON CHOP WITH CRANBERRY POHA CHUTNEY

Spiced Rubbed Venison Chop with Cranberry Poha Chutney image

Provided by Food Network

Categories dessert

Time 2h20m

Yield 4 servings

Number Of Ingredients 40

Ingredients

1 shallot, minced
1 tablespoon butter
1 cup spiced rum
3/4 cup dried cranberries
1 1/2 tablespoons tamarind
1/4 teaspoon cayenne pepper
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
2 tablespoons kosher salt
1 1/4 cups sugar
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon orange zest
1 cup sherry vinegar
3/4 cup poha or gooseberries
1 tablespoon minced garlic
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped rosemary
1 tablespoon cracked black pepper
1 tablespoon ground coriander
1 tablespoon sea salt
1 venison rack, 8 bones, trimmed and frenched
Oil
2 ounces dried cranberries, soaked in 1-ounce brandy
4 ounces venison stock
4 ounces veal stock
1 tablespoon butter
Salt and pepper
6 ounces maitake mushrooms, sliced and sauteed
20 pieces fiddlehead ferns, blanched and sauteed
1 small onion, finely diced
2 tablespoons butter, plus more for sauteeing
2 cups chicken stock, hot
1 tablespoon finely chopped thyme leaves
1/2 cup polenta
2 ounces Parmesan
1/2 cup corn kernels, blanched
Salt and pepper
1 egg white, whipped to medium peaks

Steps:

Preheat oven to 350 degrees F.
To make the chutney, place shallots and butter in a saucepan and sweat. Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half. Add the dry spices and salt and cook until combined. Add the sugar and cook until it liquefies. Add the zests and sherry vinegar and reduce by 2/3. Add the berries and reduce to thick syrup consistency. Adjust the seasonings and set aside.
For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together. Brush the venison with oil and rub in the spices. Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting.
To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture. Flame and reduce the brandy, add the stock and reduce to a cream consistency. Whisk in a tablespoon of butter and season with salt and pepper. Strain sauce. Add the mushrooms and fiddlehead ferns and keep warm until ready to serve.
For the polenta, saute the onions in the butter and add the chicken stock and thyme. Whisk in the polenta and continue to stir with a wooden spoon until grains are tender. Add the Parmesan, corn and season with salt and pepper. Remove from heat and let cool slightly then fold in the egg whites. Place polenta in a pan or mold to set up. When ready to serve, cut desired shape and saute in butter until golden brown and warmed through.
To serve venison, place on large platter and serve with sauce and polenta topped with the chutney.