Slow-Roasted Rack of Venison with Plantain Loaf and Red Palm Jus
Chef Morou of Farrah Olivia – Alexandria, VA
Adapted by
February 2007
Slow-Roasted Cervena Venison Rack with Plantain Loaf and Red Palm Jus

Yield: 4 Servings


    Plantain Loaf:
  • 2 quarts water
  • 3 plantains, peeled, cored and sliced
  • Salt
  • 1 ½ cups plantain powder
  • Oil for frying
  • 2 egg yolks
  • 1 cup buttermilk
  • 1 cup all purpose flour
  • 2 cups breadcrumbs

    Red Palm Jus:
  • ½ cup oil
  • 1 habanero, whole
  • 1 medium onion, chopped
  • 1 teaspoon garlic, chopped
  • 1 Tablespoon tomato paste
  • 4 cups veal stock
  • 1 cup palm nut pulp
  • 2 bay leaves
  • 1 smoked turkey leg
  • 1 cup cream
  • Salt and pepper

  • 1 Tablespoon cumin, ground
  • 1 teaspoon cinnamon, ground
  • 2 teaspoons coriander, ground
  • ½ teaspoon cardamom, ground
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • ½ gallon water
  • ¼ pound salt
  • ¼ pound maple sugar
  • 4 double cut venison chops
  • Olive oil

For the Plantain Loaf:
Add the water and plantains to a large saucepan and season with salt, then bring to a boil. Reduce to a simmer and cook for 15 minutes, then remove the plantains from the heat, drain and purée in a blender adding some of the cooking liquid as needed. Transfer the plantain purée back into the saucepan, add more of the cooking liquid and bring back to a boil. Fold in the plantain powder, a little at a time, stirring with a wooden spoon. Cook for 5 minutes, stirring constantly, then remove from the heat and transfer into a wooden bowl, pounding it to form a smooth dough. Remove the plantain dough from the bowl and cut into six equal pieces. Form the pieces into little loaves and cover with plastic wrap. Set aside to cool.

Heat the frying oil to 365°F. In a medium bowl, beat together the egg yolks and buttermilk. Coat the plantain loaf with flour, dip it into the egg wash, then into the breadcrumbs. Gently place in fryer and cook for 3 minutes or until golden, then drain the plantain loaves on paper towel. Cut the loaf into 1/8-inch slices.

For the Red Palm Jus:
In a saucepan, heat oil and toast pepper. Add the onion and cook until translucent, then add the garlic and cook for 3 minutes. Add the tomato paste and cook for 2 minutes, then pour in the stock, palmnut pulp, bay leaves, smoked turkey leg, salt and pepper. Bring to a boil and simmer for 30 minutes. Remove mixture from the heat, strain, and fold in the cream. Adjust the seasoning as necessary and reserve, keeping warm.

For the Venison:
Preheat oven to 400ºF. In a small sauté pan over medium heat, combine the cumin, cinnamon, coriander, and cardamom. Heat, stirring often, until spices are toasted and begin to smoke (approximately 5 minutes). Remove from the heat and place in a medium bowl. Add the garlic powder, turmeric, water, salt and maple sugar. Stir well. Add the venison to brine and marinate for 3 hours, then remove and pat dry. In a heavy skillet, heat the olive oil on medium heat and sear the venison for 3 minutes on one side. Flip the venison over and move the skillet to preheated oven, cooking until medium rare. Remove the venison from the skillet and allow to rest for several minutes before serving.

To Assemble and Serve:
Place a slice of plantain loaf on a plate and venison across it. Drizzle Red Palm Jus around the plate.


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