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Rack of Venison with Fennel, Coriander & Jerusalem Artichokes
By Executive Chef & Owner Gerald Hirigoyen
Fringale and Piperade, San Francisco, CA.

Made with:
Duncan Cervena Rack of Venison

Serves 4

1/2 cup + 2 tbls. Olive Oil
2 Fennel Bulbs (washed, trimmed and cut in half)
4 Jerusalem Artichokes (washed and cut in half)
10 Large Garlic Cloves
3 tbls. Fennel Seeds
3 tbls. Coriander Seeds
Kosher salt
Freshly Ground Black Pepper
3 cups Dry White Wine
2 lbs. Rack of Venison
1/2 cup Venison or Veal Stock
3 tbls. Butter (unsalted, cut in small pieces)

1. In a large, shallow saucepan, warm 1/2 cup olive oil over medium heat. Add the fennel, Jerusalem artichokes, garlic, 1 tablespoon fennel seeds and 1 tablespoon coriander seeds and sauté for 4 to 5 minutes. Add 2 cups white wine, and salt and pepper to taste. Cover the pan, reduce the heat to medium and simmer for 35 to 40 minutes, or until the vegetables are cooked through. If the vegetables are still not tender, but the liquid has evaporated, add 1 cup of water and continue cookin

2. Preheat an oven to 500 1/4 F.

3. Warm a small sauté pan over medium-high heat. Add the remaining 2 tablespoons fennel seeds and 2 tablespoons coriander seeds and toast them for about 2 minutes, or just until they begin to brown lightly. Transfer the seeds to a chopping board or sturdy flat surface and, using the bottom of a heavy pan, grind the seeds until they are fairly evenly crushed. Generously season both sides of the venison rack with salt and pepper, and then rub the crushed seeds all over the meat; set aside.

4. Warm 2 tablespoons olive oil in a large, ovenproof sauté pan over high heat. Add the seed-coated venison racks and sear them for 2 to 3 minutes on each side, then transfer the sauté pan into the oven and continue cooking the meat for 12 to 15 minutes. When the meat is done cooking, remove the pan from the oven. Transfer the cooked meat to a cutting board and allow it to rest for at least 5 minutes before cutting into thick chops.

5. Discard the excess fat from the pan, and then de-glaze the pan with the remaining cup of white wine. Reduce the liquid by half, then add the stock and bring to a boil. Reduce for 5 to 6 minutes, then add the butter and swirl the ingredients in the pan until the butter is completely melted.

6. Season with salt and pepper to taste and strain the sauce through a fine-meshed sieve; set aside.

To Assemble the Dish:
Place some of the cooked fennel and artichokes on one side of each plate. Lean 1 or 2 venison chops to the side of the vegetables and spoon the fennel and coriander sauce all around the edges of the plate. Ready to serve.

More Chef Recipes:
Buffalo Flat Iron Steak
Rack of Venison with Fennel, Coriander & Jerusalem Artichokes


matthew cloutier

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