Cinnamon Chipotle Honey-Glazed Antelope on Whisky-Simmered Greens
Recipe by Mark Miller
Ease: Simple
Nutrition Details (per serving): Makes 12 servings. Calories: 311. Total Fat: 21g. Saturated Fat: 8g. Carbohydrates: 10g. Dietary Fiber: 2g. Sugar: 6g. Protein: 13g. Cholesterol: 68mg. Sodium: 376mg.
Ingredients
Cinnamon Chipotle Honey Glaze
- 3/4 cup chipotles in adobo sauce, pureed (from 1 can)
- 2 tablespoons honey
- 1 tablespoon ground cinnamon
- 1 teaspoon toasted and ground cumin
- 1/2 teaspoon balsamic vinegar
- 1/2 tablespoon brown sugar
- 4 large antelope or venison rib chops
Whisky-Simmered Greens
- 3 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 large leeks, white parts only, sliced thin
- 4 cups Swiss chard leaves, washed, stalks removed, roughly chopped
- 2 cups baby spinach, rinsed
- 3/4 cup high-quality bourbon
- Sea salt and fresh ground black pepper
Instructions
- Preparing the Rib Chops: Fire up your grill to medium heat and whisk the glaze ingredients into a smooth blend. Grill the chops, basting generously with the smoky-sweet glaze, for 6 minutes per side. For an oven option, roast at 425F for 10-12 minutes, brushing often, until they hit 130F for juicy medium-rare perfection. Imagine the tantalizing aroma drawing everyone to the table!
- Making the Greens: Melt butter in a large saut pan over medium heat. Add shallots and leeks, sauting gently for 10 minutes without browning. Toss in chard and spinach, cover, and steam for 2 minutes. Uncover, stir, and evaporate excess liquid. Splash in bourbon to deglaze on high heat, then season with sea salt and pepper. These lush, whisky-infused greens pair irresistibly with your glazed chopspure game-night magic!
Recipe by Mark Miller, inspired by "The Red Sage Cookbook"
