Fall is officially here and that means time for some wild game and lots of pumpkin. I recently purchased a big green egg out here in L.A. and have only used it a few times and was anxious to get back on it. I thought this dish would be the perfect, simple dish, to utilize this wonderful grill/smoker. I Didn't want to spend a lot of time cooking so I went with a few basic ingredients to try and add as much flavor with minimal effort. Kabocha squash is basically a Japanese pumpkin that has a dark green skin and a sweet meaty texture. This recipe is very easy and anyone can easily replicate or vary from this basic recipe. Great dish for all those game enthusiasts out there. Here's the recipe and I hope you enjoy it.
1 rack of venison cleaned
1 sprig of sage and thyme
2 tbsp of olive oil
Salt and pepper
1 cup of dark molasses (grandmas)
2 tbsp of whole grain dijon mustard
1/4 cup of fresh coarse ground black pepper
1 Kabocha Squash
1 cup of mache
1 small candy striped beet and red beet shave thin raw
3 tbsp of olive oil
2 tsp of sherry vinegar
salt and pepper
For the Kabocha Squash,
To start add your lump coal to the big green egg and start your fire. I immediately added the kabocha squash directly to the coals and let the green egg come up to temperature and cook the squash. I let that cook for about an hour or so and let the green egg come up to about 400 degrees. Then I took the kabocha squash out of the coals and set it on top of the rack while I prepared the Venison rack
For the Venison rack,
Get your butcher or with butchers twine tie each chop with the twine. Then drizzle with olive oil, season with salt, pepper, and herbs.
Then place directly on the grill and cook for about 8 minutes. Then flip over and spoon on a little bit of the glaze.
Cook for another 8-10 minutes or until your meat thermometer reads 125 degrees in the middle of the rack. Take off and let the rack rest for at least 5 to 10 minutes. Take the Kabocha squash off as well.
Cut the Kabocha squash in half and scoop out the seeds, drizzle with a little olive oil, salt, and pepper. Then cut into wedges. In a small bowl add olive oil, vinegar, and salt and pepper.
In a small bowl add beets, mache, salt, pepper, and a little of the vinaigrette. Then cut the strings off of the venison rack and slice in individual portions. Drizzle a little of the molasses glaze onto the plate. Add the Kabocha, the chop, and the salad. Serve and enjoy!