search
Loading
|  home | feedback | help          
StarChefs
Features on StarChefs.com home
interview
recipes

Fly on the Wall on StarChefs.com CULINARY EVENTS BEHIND THE SCENES

The DC Rising Stars Honorees Dinner


Chef Morou of Farrah Olivia on StarChefs.com
Chef Morou

Farrah Olivia
600 Franklin Street
Alexandria, VA 22314
(703) 778-2233

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

Yield: 4 Servings

Ingredients:

    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

    Venison:
  • 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

Method:
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.

 

back to top

  • 2006 DC Rising Stars
  • Chef Morou Outtara
  • Star Cookbook Fabio Trabocchi
  • Flavored Salt
  • Chef Todd Gray
  • Jose Andres

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy