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.
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