Grilled Venison Chop with Polenta Corn Custard, Broccolini and Sun-Dried Tomato Demi-Glâce

Russel Cunningham, chef of Dupont Grille's recipe makes a soothing fall and winter warming celebration of a meal, with a less than common meat. The Polenta Corn Custards can be made ahead of time and reheated.

4 double-cut 10-ounce Venison chops (available from http://www.dartagnan.com)
3 cups Bass Ale
1/4 cup A-1 Steak Sauce
2 sprigs fresh thyme
2 garlic cloves
2 shallots
8 juniper berries
2 tablespoons olive oil
Salt and pepper to taste

Combine the meat and all the ingredients but the last two in a bowl and refrigerate for two hours. Then remove venison from marinade and discard liquid. Heat a broiler to high. Rub the venison chops with the olive oil, salt and pepper and grill to desired doneness — approximately four minutes on each side for rare/medium rare; six minutes on each side for medium; or 10 minutes on each side for well-done. You can also use a food thermometer to test for doneness. Rare is 125 degrees, medium 135 and well-done 160.

Polenta Corn Custard
1 cup polenta
1 1/2 cups chicken stock
1 1/2 cups heavy cream
1/2 cup whole corn kernels, roasted in a 400-degree oven for 10 minutes
2 tablespoons fresh chives, snipped into quarter inches
2 tablespoons butter
1/2 cup freshly grated Parmesan cheese
Salt and black pepper to taste

Combine the chicken stock and heavy cream in a saucepan and bring to a boil. Slowly whisk in the polenta to avoid causing lumps to form. Cook for four to five minutes until it thickens. Add remaining ingredients and mix well. Scoop polenta into ovenproof molds.

These may also be made ahead of time and reheated in a 350-degree oven for 10 minutes.

Vegetables
2 bunches broccolini, blanched, shocked in ice water to stop the cooking process and drained
8 baby carrots, cut in half lengthwise, blanched, shocked in ice water and drained
2 tablespoons butter
Salt and black pepper to taste

When ready to serve, heat the butter in a sauté pan, add the vegetables, salt and pepper and sauté, shaking pan until heated through, about two minutes.

Sauce
2 ounces sun-dried tomatoes
1 1/2 ounces brandy
3 ounces red wine
1/2 cup demi-glâce (available at specialty supermarkets) or brown gravy (available in most supermarkets in powder form; just follow the instructions on the packet)
Salt and pepper to taste

Soften the tomatoes in the brandy and red wine, then remove them and coarsely chop, reserving liquid. Heat a saucepan on high, add the liquid and tomatoes, and boil over high heat to reduce the liquid by half. Lower heat and add the demi-glace and simmer for five minutes. Season to taste with salt and pepper and remove from heat.

To serve:
Remove the polenta from its mold and invert onto a dinner plate. Place the carrots and broccolini next to the polenta. Place the grilled venison chop with the meat on the plate and the bones extending up and over the polenta. Top the meat with a little sauce and serve immediately.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current. 

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