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1
Preheat oven to 350 degrees F.
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2
To make the chutney, place shallots and butter in a saucepan and sweat.
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3
Add the rum, cranberries, and tamarind and bring to a boil, flame the liquor and reduce the liquid by half.
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4
Add the dry spices and salt and cook until combined.
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5
Add the sugar and cook until it liquefies.
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6
Add the zests and sherry vinegar and reduce by 2/3.
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7
Add the berries and reduce to thick syrup consistency.
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8
Adjust the seasonings and set aside.
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9
For the rub, mix the garlic, thyme, rosemary, pepper, coriander, and salt together.
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10
Brush the venison with oil and rub in the spices.
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11
Sear in a very hot pan with a little olive oil and then roast in the oven to an internal temperature of 135 degrees F. Let rest for 10 minutes before cutting.
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12
To make the sauce, degrease and deglaze the searing pan with the cranberry brandy mixture.
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13
Flame and reduce the brandy, add the stock and reduce to a cream consistency.
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14
Whisk in a tablespoon of butter and season with salt and pepper.
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15
Strain sauce.
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16
Add the mushrooms and fiddlehead ferns and keep warm until ready to serve.
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17
To serve venison, place on large platter and serve with sauce and polenta topped with the chutney.
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18
1 small onion, finely diced
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19
2 tablespoons butter, plus more for sauteeing
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20
2 cups chicken stock, hot
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21
1 tablespoon finely chopped thyme leaves
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22
1/2 cup polenta
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23
2 ounces Parmesan
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24
1/2 cup corn kernels, blanched
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25
Salt and pepper
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26
1 egg white, whipped to medium peaks
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27
For the polenta, saute the onions in the butter and add the chicken stock and thyme.
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28
Whisk in the polenta and continue to stir with a wooden spoon until grains are tender.
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29
Add the Parmesan, corn and season with salt and pepper.
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30
Remove from heat and let cool slightly then fold in the egg whites.
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31
Place polenta in a pan or mold to set up, about 1 hour.
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32
When ready to serve, cut desired shape and saute in butter until golden brown and warmed through.
