RECIPE: PINEAPPLE AND GINGER CHOPS
A sweet and zesty way to serve up those racks! In her latest venison rib rack recipe, Jordan Cabatic shares how to break them down into easy-to-serve chops and then smother them in a beautiful pineapple and ginger glaze. Mahalo Jordan for this perfect dish to round out our summer cooking list!
- 1.5-2 lbs venison rib rack, cut into single chops
- 3 cloves garlic, finely minced
- 1 Tbsp ginger, finely minced
- 3/4 cup pineapple juice
- 1/3 cup pineapple, finely chopped (optional)
- 1 Tbsp mirin
- 1 Tbsp honey
- 1 1/2 Tbsp butter
- Neutral oil
- 1/4 tsp red pepper flakes
- Salt and pepper
- 1 lime
- Cilantro, finely chopped
Set oven temperature: First, set oven to 400°
Trim, rinse, season: Next, prepare your venison chops by trimming away any silver skin. Rinse and pat dry. Season each medallion with a generous amount of salt and pepper and let sit at room temperature for at least 15 minutes.
Combine sauce ingredients: In a small bowl, add pineapple juice, pineapple bits, mirin, honey, red pepper flakes and a pinch of salt. Mix well.
Sear: Heat large cast iron pan on medium/high heat. When pan is hot, add a generous drizzle of oil. Place venison chops in pan and sear for 2-3 minutes on each side, or until a nice crust is built. Remove from pan and set aside on a plate.
Cook butter, garlic & ginger: In the same pan, set heat to low and add butter. Once butter has melted, add garlic and ginger to the pan. Cook for about 1 minute, continuously moving around pan so the ginger and garlic do not burn.
Add sauce: Add sauce mixture to pan and set to medium heat. Bring sauce to a gentle simmer and let cook for about 6 minutes or until sauce has reduced by 1/3.
Coat sauce then cook in oven: Turn off heat. Place chops back in pan. Using spatula, coat each chop with sauce. Place in oven and cook for another 5-6 minutes.
Plate & prep: Plate and pour glaze over chops. Squeeze lime juice over chops and garnish with cilantro. Serve with preferred starch and vegetables. Enjoy!