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Lamb and Game

Rack of Venison with Truffle Polenta and Melon Chutney

Reto Mathis has been running Mathis Food Affairs since 1992. The Swiss chef has created a sanctuary for food-lovers - against the backdrop of the Swiss Alps, the highest elevation gourmet restaurant in Europe.

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Rack of Venison with Truffle Polenta and Melon Chutney

(Serves four)
06.04.2006 EUROMAXX A LA CARTE GERICHT

Rack of venison
180g Saddle of venison per person
Game Seasoning

Coat the whole saddle of venison with the seasoning and fry evenly. Place in the oven at 180 degrees Celsius for 10 minutes. Then allow the oven to cool down for a moment and bake at 80 degrees Celsius.

Melon chutney

200g Honeydew melon
50ml Vinegar
50ml Melon stock
50ml Water
40g Sugar
Pinch of mustard powder

Peel the melon, cut into chunks about 3 cm wide and marinate in vinegar for 24 hours. Then cook the melon and vinegar briefly over high heat. Place it in a sieve and allow to drip off for two days. Then keep both the liquid and the fruit cool. To finish the confit, boil up the liquid with water and sugar until it turns syrupy. Place the fruit into a pot and cover it with the syrup. Cook it all up together and season to taste with English mustard powder.

Polenta

100g Polenta Bramata
15g Durum wheat semolina
250ml Milk
250ml Stock
5g Butter
50g Fontina cheese or a similar strongly-flavoured hard cheese (grated)
10g Chopped fresh truffles (black)
Salt, pepper
Truffle oil

Boil the milk and stock, slowly pour in the polenta and semolina. Cook on a low heat for approx. 45 minutes with the lid on, stirring occasionally. When cooked, add the butter, Fontina cheese, truffles, salt, pepper and a shot of truffle oil.

For the Grappa jus: Reduce 1/2 litre of veal stock with fresh thyme and then mix in some grappa.

Serve the saddle of venison on a plate with the polenta, melon chutney and grappa jus and enjoy!