This dish looks fancy, but it’s surprisingly easy. The polenta can be prepared a day or two ahead, then cut into rounds & grilled when you’re getting ready to serve the chops.
1 Frenched Venison Rack
1 C Finely Ground Polenta
1 T Unsalted Butter
1 t Salt
¼ C Pickled Apricots
- Whisk the polenta and teaspoon of salt into 1 quart of water. Pour this mixture into a wide baking dish.
- Bake the polenta in a 350 degree oven for 20 minutes.
- Remove the polenta from the oven and carefully stir in the butter. Then return it to the oven and continue to bake for an additional 20 minutes.
- Stir the polenta again, and bake it until stiff – about another 20 minutes.
- Remove the polenta from the oven and let it cool completely, then chill it in your fridge.
- Use a cookie cutter or ring mold to cut the polenta into thick rounds.
- Preheat your grill. Thoroughly scrape it clean, and oil it well.
- Dry off any surface moisture on the venison rack. Rub it with oil & season it liberally with salt.
- Sear the venison on the grill, flipping when necessary, until it reaches your desired doneness.
- Move the rack to a clean plate and loosely cover it with foil to rest for 15 minutes.
- Oil & salt the polenta rounds. Grill them, scraping them off the grill for the flip, until they have grill marks and are warmed through.
- Slice the rack into individual chops.
- Pour the juices that have collected on the resting plate and cutting board into a small pan. Add the pickled apricot & stir to combine while gently heating the mixture through on the stove.
- Serve the venison chops with the polenta rounds and apricot pickle.