Sweet Potatoes
3 large sweet potatoes
1/4 cup crème fraîche
2 Tbsp. maple syrup
pinch cayenne pepper
to taste sea salt
Pre-heat oven to 450°F. Bake sweet potatoes until soft. Peel. Place pulp in mixing bowl. Add remaining ingredients. Mix well. Keep warm.
Cipollinis
6 large cipollinis, peeled
1/4 cup olive oil
1 Tbsp. unsalted butter
2 Tbsp. pomegranate syrup
to taste sea salt and freshly ground black pepper
Place cipollinis and olive oil in small heavy saucepan over medium heat. Cook 5 minutes until tender. Remove from oil. Melt butter in small skillet. Add cipollinis. Drizzle with pomegranate syrup. Cook until well glazed. Season to taste with sea salt and freshly ground black pepper.
Wilted Spinach
2 cups spinach
1 Tbsp. olive oil
to taste sea salt and freshly ground black pepper
Heat olive oil in large skillet. Add spinach. Cook until wilted. Season to taste with sea salt and freshly ground black pepper. Drain. Set aside.
Cape Gooseberry Glaze
1 cup Cape gooseberries
1/4 cup granulated sugar
Crush Cape gooseberries with sugar in medium saucepan. Place over medium heat. Simmer 5 minutes to syrupy consistency. Strain through coarse sieve. Set aside.
Broken Arrow Ranch Venison Chop
6 Broken Arrow Ranch venison chops, 6 ounces each, frenched
1 Tbsp. olive oil
1 Tbsp. "Are You Game?"
Set oven to broil. Season venison chops on both sides with "Are You Game?". Heat olive oil in large heavy ovenproof skillet over high heat. Sear chops 1 minute per side. Spoon cape gooseberry glaze on top. Place under broiler. Cook 2 minutes to medium rare. Remove from skillet set aside.
Huckleberry Chocolate Shiraz
1 cup shiraz
2 cups beef stock
1/4 cup sun dried huckleberries
2 oz. bittersweet chocolate
1 Tbsp. unsalted butter
to taste sea salt and freshly ground black pepper
Deglaze venison skillet with shiraz. Reduce by 2/3. Add beef stock. Reduce by 2/3. Strain through fine sieve. Return to skillet. Add huckleberries. Bring to boil. Reduce to simmer. Whisk in chocolate. Remove from heat. Season to taste with sea salt and freshly ground black pepper. Swirl in butter.
Presentation
12 jumbo green asparagus, peeled, steamed
6 sprigs rosemary
Spoon sweet potato into 2-inch ring (or ramekin). Unmold in center of warm serving plate. Top with wilted spinach and cipollini. Lean chop against sweet potato, placing bone on top of cipollini. Spoon sauce around. Lean asparagus against venison chop bone. Garnish with rosemary.