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Spiced Rubbed Venison Chop With Cranberry Poha Chutney

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low carb nut free thanksgiving german

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Ingredients

1 shallot, minced

1 tablespoon butter

1 cup spiced rum

3/4 cup dried cranberries

1 1/2 tablespoons tamarind

1/4 teaspoon cayenne pepper

1/2 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon cardamom

2 tablespoons kosher salt

1 1/4 cups sugar

1 teaspoon lemon zest

1 teaspoon lime zest

1 teaspoon orange zest

1 cup sherry vinegar

3/4 cup poha or gooseberries

1 tablespoon minced garlic

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped rosemary

1 tablespoon cracked black pepper

1 tablespoon ground coriander

1 tablespoon sea salt

1 venison rack, 8 bones, trimmed and frenched

Oil

2 ounces dried cranberries, soaked in 1-ounce brandy

4 ounces venison stock

4 ounces veal stock

Salt and pepper

6 ounces maitake mushrooms, sliced and sauteed

20 pieces fiddlehead ferns, blanched and sauteed

1 small onion, finely diced

2 tablespoons butter, plus more for sauteeing

2 cups chicken stock, hot

1 tablespoon finely chopped thyme leaves

1/2 cup polenta

2 ounces Parmesan

1/2 cup corn kernels, blanched

1 egg white, whipped to medium peaks

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