Venison Rib Chops with Grilled Polenta & Pickled Apricots
Makes 4 Servings
Venison racks are great on the grill. Just grill them whole, then easily slice into single or double-bone chops before serving. They cook quickly because they’re so lean, and are lighter on the palate than beef or pork. Here they’re served with baked, then grilled polenta rounds and some pickled apricots for brightness.
Of course, if it’s too cold out to grill, you can also cook the venison rack & polenta rounds on the stove in a well-oiled pan over high heat.
- 1 cup Polenta
- 1 quart Water
- 1 tsp Salt
- 1 tbsp Unsalted Butter
- 1 Venison Rack
- ¼ cup Boat Street Pickled Apricots
- Bake the polenta: