RACK OF VENISON RECIPE

Recipe by : chef ssentongo

YO, here’s the recipe and cooking instructions for that sick dish in the image 🍴:

Rack of Venison with Fennel, Chestnuts, Sauce Poivrade
Ingredients:

• 1 rack of venison (grilled)
• Caramelized baby fennel
• Glazed roasted chestnuts
• Candied walnuts
• Fennel fronds
• Caramelized pearl onions
• Citrus juniper sauce
• Sauce poivrade
• Garnishes: microgreens or herbs for topping

Cooking Instructions:

1. Grill the Rack of Venison:

• Season the rack of venison with salt, pepper, and maybe some herbs like thyme or rosemary.
• Grill it to your liking (medium-rare is 🔥 fire for venison).
• Rest the meat for a bit before slicing.

1. Caramelize Baby Fennel:

• Toss baby fennel bulbs with a bit of olive oil, salt, and sugar.
• Cook in a pan over medium heat till they’re caramelized and tender AF 🌟.

1. Glaze Roasted Chestnuts:

• Roast chestnuts in the oven with a bit of olive oil and salt till tender.
• Glaze ’em with a mix of honey or maple syrup and maybe some balsamic for that sweet touch 🍯.

1. Candied Walnuts:

• Toss walnuts with sugar and a pinch of salt.
• Cook in a pan till caramelized. Let ’em cool and crisp up 😋.

1. Make Citrus Juniper Sauce:

• Mix citrus juice (like orange or lemon) with juniper berries, maybe some vinegar for zing.
• Reduce it down to get that intense flavor 💦.

1. Sauce Poivrade:

• Make a classic sauce poivrade with peppercorns, vinegar, and stock. Reduce till thick 🍲.

1. Plate Up:

• Slice the grilled venison.
• Plate with caramelized fennel, glazed chestnuts, candied walnuts, fennel fronds, and caramelized pearl onions.
• Drizzle with citrus juniper sauce and sauce poivrade.
• Garnish with microgreens or herbs 🔥.

How’s that? You wanna make any tweaks or wanna know more about a specific part?

GRILLED CHICKEN WITH MASHED POTATOES, SPINACH AND CHIVE BUTTER SAUCE :

Yummy! 😋 Here’s a recipe based on the image:

Grilled Chicken with Mashed Potatoes, Sauteed Greens, and Chive Butter Sauce
Ingredients:

• 2 chicken breasts
• 2-3 potatoes for mashed potatoes
• A bunch of dark leafy greens (like spinach or collards)
• 2 tbsp butter
• 1/2 cup heavy cream (for mashed potatoes)
• Chives for garnish
• Salt, pepper, and other seasonings to taste
• Optional: garlic for added flavor in greens or mashed potatoes

Cooking Instructions:
Grilled Chicken:

1. Season chicken breasts with salt, pepper, and any other desired seasonings.
2. Grill chicken until cooked through and slightly charred on the outside.
3. Top with chive butter sauce (melt butter, mix with chopped chives, salt, pepper).

Mashed Potatoes:

1. Boil potatoes until soft.
2. Mash with butter, heavy cream, salt, and pepper.
3. Garnish with chives and a bit of butter on top.

Sauteed Greens:

1. Heat some oil in a pan.
2. Add greens and seasonings (like garlic).
3. Saute until wilted.

Plating:

• Serve grilled chicken with mashed potatoes and sauteed greens.
• Drizzle chive butter sauce over chicken.
• Garnish with chopped chives.

How’s that? Want me to adjust anything or help with variations?

A FLAVORFUL CHICKEN STEW AND RICE DISH :

Yaaas! Looks like we’re whinnyin’ up a flavorful chicken and rice dish, Ugandan style vibes! 😋 Based on the image, here’s the full recipe and cooking instructions:

Ingredients:

• 1 kg chicken
• 3 cups rice (soak for 30 min before cooking)
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1 tsp crushed chilli
• 1 tbsp cumin seeds
• 4-5 cloves
• 1/2 tsp black pepper
• 1/2 tsp turmeric powder
• 1 cinnamon stick
• 1 star anise
• Black cardmom
• 2-3 bay leaves
• 3-4 green cardmom
• 1 tbsp salt

Cooking Instructions:

1. Prep the rice: Soak 3 cups of rice in water for 30 minutes. Drain and set aside.
2. Marinate the chicken: Mix 1 kg chicken with garlic paste, ginger paste, crushed chilli, cumin seeds, black pepper, turmeric powder, cloves, cinnamon stick, star anise, black cardmom, bay leaves, green cardmom, and salt. Mix well.
3. Cook the chicken: In a pot, cook the marinated chicken until it’s browned and cooked through. You might wanna add a bit of oil if you’re feelin’ it.
4. Cook the rice: In a separate pot, add the soaked and drained rice with enough water (usually about 1.5 cups water per 1 cup rice, but adjust for soaked rice). Add the cooked chicken and all the spices from the marinade into the rice pot. Mix gently.
5. Finish up: Cook on low heat until the rice is fluffy and water’s absorbed. Serve hot! 🔥

How’s that? Want me to tweak anything or help with variations?