Sugar and Chili-cured Venison Chop
Venison chops are rubbed with a spiced mixture and set aside to cure for four hours. They are pan-seared and served with a warm salad of potato, red onion, and bacon. Thick pork chops could be used instead of venison.
- Granulated Sugar - 1/4 cup
- Dark chile powder - 3 tablespoons
- Kosher salt - 1 tablespoon
- Frenched venison rib chops - 4
- Adobo Zing
- Adobo Sauce - 1 cup
- Chipotl chile - 1, peeled, seeded, and deribbed
- Hickory Syrup
- Chicken Stock - 1 cup
- Hickory syrup - 1/2 cup (alt. sorghum or maple syrup)
- Adobo Zing - 1 teaspoon (above)
- Dijon mustard - 1/4 cup
- Balsamic Vinegar - 1/2 cup
- Extra Virgin Olive Oil - 1 cup
- Salt and pepper to taste
- Warm Potato Salad
- Extra Virgin Olive Oil - 2 tablespoons
- Fingerling Potatoes - 2 cups, blanched, quartered lengthwise
- Red Onion - 1, julienned
- Leek - 1, julienned
- Wild boar or pork bacon - 1 cup, cooked, cut in julienne
- Arugula - 3 cups
- Kosher salt and cracked black pepper to taste
To prepare the chops: Combine the sugar, chile powder, and salt. Rub over the meat and cover loosely with plastic wrap. Cure in the refrigerator for four hours.
To prepare the Zing: Puree the adobo and chipotl chile. This mixture may be stored for up to 3 weeks in the refrigerator and used to add a little zing to dishes.
To prepare the sauce: Bring the chicken stock and hickory syrup to a boil. Reduce the heat and simmer until reduced in volume by three-fourths. Set aside in a warm place.
To prepare the dressing: Whisk the Zing, mustard, balsamic vinegar, and olive oil together. Season to taste. Set aside.
To prepare the salad: Heat the olive oil in a heavy skillet over medium heat. Add the potatoes, onions, leek, and bacon and saute for two minutes. Remove from heat and place in a stainless steel bowl. Add the arugula and dressing, then toss together. Season to taste. Set aside.
To cook the chops: Preheat the oven to 400 F. Heat a heavy ovenproof skillet over high heat until a drop of water dripped on the pan immediately sizzles. Place the chops in the skillet, taking care not to crowd them, and sear for 2 minutes per side. Put in the oven to finish for 3 to 4 minutes, or until cooked to taste.
To serve: Place a mound of warm salad in the upper right position on each serving plate. Lean a seared chop against each salad. Drizzle with syrup.