Roasted Rack of Venison with Winter Spice and Prune Sauce

INGREDIENTS:

For the Prune Sauce
300ml red wine, such as cabernet sauvignon
½ stick of cinnamon
1 slice of orange
1 bay leaf
75g Agen prunes, stone removed
(Agen prunes have a rich and intense flavour)
2 tsp demerara sugar
120ml chicken stock

For the Winter Spice
2 tsp coriander seed, whole
1 tsp cinnamon, ground
1 tsp caraway, whole
1/4 tsp nutmeg, ground
1 tsp whole black peppercorns
1/4 tsp allspice, whole
½ tsp Cocoa Powder
4 cloves, whole

For the Venison
two packs of two bone venison racks 227 gr each
To Taste Kosher salt
2 tbsp. Vegetable oil
1 tbsp. unsalted butter

Method

The sauce can be made 24 hours in advance. In a medium saucepan boil the wine, cinnamon, orange and bay leaf together to reduce the wine by half. Add the prunes to the reduction and marinate for two hours. Remove the cinnamon, orange and bay leaf from the marinade.
In a medium pan gently soften the demerara sugar on the stove, add the reduced red wine, marinated prunes and chicken stock and bring to the boil. And reduce until sauce becomes syrupy in consistency. Season with three pinches of salt and a pinch of pepper. Check the seasoning. Put to one side and reheat before serving.
In a skillet set on medium heat place all the whole spices to the pan and toast until they become very fragrant. Remove from the pan and place in a spice grinder., add the rest of the ground spices. Grind, allowing some texture to remain (there will plenty of spice to save for a later date).
Heat oven to 350 degrees. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
Heat vegetable and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
Roast venison 8 to 12 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
Enjoy you roasted venison racks with any side of you choosing I have paired with roasted mini potatoes, pearl onions and sautéed kale from the garden.
Sauce with the warm syrupy prunes to your liking

 

For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, rice wine, and vodka and whisk to combine. Add baking soda and corn starch to the large bowl and whisk to combine. Add crocodile to large bowl and turn with fingers to coat. Cover with plastic wrap and set aside.

For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until well combined. Set aside.

For the Sauce: Combine soy sauce, rice wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.

To Finish: Heat 1 1/2 quarts, vegetable oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.

Working a little bit at a time, transfer crocodile pieces from marinade to dry coat mixture, tossing in between each addition to coat the crocodile. When all croc is added to dry coat, toss with hands, pressing dry mixture onto crocodile pieces so it adheres, and making sure that every piece is coated thoroughly.

Lift Croc chunks one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all crocodile is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until crocodile is cooked through and very crispy, about 4 minutes. Transfer crocodile to a paper towel-lined bowl to drain.

Add crocodile to empty skillet and return sauce to skillet. Toss the croc, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately by placing the sauced crocodile meat on top of your fried noodles, you may garnish with sliced green scallion, cilantro and some more dried chilies.