A sweet and zesty way to serve up those racks! Venison rib racks, broken down into easy-to-serve chops, and then smothered in a beautiful pineapple and ginger glaze. The perfect dish to add to your summer cooking list!
RECIPE BY JORDAN CABATIC
- 1.5-2 lbs Maui Nui venison rib rack, cut into single chops
- 2-3 cloves garlic, finely minced
- 1 Tbsp ginger, skin removed and finely minced
- 1 Tbsp mirin
- 3/4 cup pineapple juice
- 1/3 cup pineapple, finely chopped (optional)
- 1 Tbsp honey
- 1 1/2 Tbsp butter
- Neutral oil
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 1 lime
- fresh cilantro, finely chopped
Pre-heat oven to 400°
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.
In a small bowl, add pineapple juice, pineapple bits, mirin, honey, red pepper flakes and a pinch of salt. Mix well.
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.
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 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.
Turn off heat. Place chops back in the pan. Using a spatula, coat each chop with sauce. Place in oven and cook for another 4-5 minutes.
Plate and pour glaze over chops. Squeeze lime juice over chops and garnish with cilantro. Serve with preferred starch and vegetables. Enjoy!