This dish looks fancy, but it’s surprisingly easy. The polenta can be prepared a day or two ahead, then cut into rounds & grilled when you’re getting ready to serve the chops.
Ingredients Serves: 4
Whisk the polenta and teaspoon of salt into 1 quart of water. Pour this mixture into a wide baking dish.
Bake the polenta in a 350 degree oven for 20 minutes.
Remove the polenta from the oven and carefully stir in the butter. Then return it to the oven and continue to bake for an additional 20 minutes.
Stir the polenta again, and bake it until stiff – about another 20 minutes.
Remove the polenta from the oven and let it cool completely, then chill it in your fridge.
Use a cookie cutter or ring mold to cut the polenta into thick rounds.
Preheat your grill. Thoroughly scrape it clean, and oil it well.
Dry off any surface moisture on the venison rack. Rub it with oil & season it liberally with salt.
Sear the venison on the grill, flipping when necessary, until it reaches your desired doneness.
Move the rack to a clean plate and loosely cover it with foil to rest for 15 minutes.
Oil & salt the polenta rounds. Grill them, scraping them off the grill for the flip, until they have grill marks and are warmed through.
Slice the rack into individual chops.
Pour the juices that have collected on the resting plate and cutting board into a small pan. Add the pickled apricot & stir to combine while gently heating the mixture through on the stove.
Serve the venison chops with the polenta rounds and apricot pickle.