Cinnamon Chipotle Honey Glazed Antelope on Whisky Braised Greens

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    • 3/4 cup pureed chipotles in adobo, (1 can)
    • 2 tablespoons honey
    • 1 tablespoon ground cinnamon
    • 1 teaspoon toasted ground cumin
    • 1/2 teaspoon balsamic vinegar
    • 1/2 tablespoons brown sugar
    • 4 large antelope or venison rib chops
    • 3 tablespoons unsalted butter
    • 2 shallots, minced
    • 2 large leeks, white parts only, washed and thinly sliced
    • 4 cups cleaned and coarsely chopped Swiss chard leaves without veins
    • 2 cups washed baby spinach
    • 3/4 cup good-quality bourbon
    • Salt and freshly ground black pepper


    Step 1

    TO PREPARE THE RIB CHOPS: Preheat the grill to medium. Combine the ingredients for the glaze and mix well. Grill the chops, brushing well with glaze, for about 6 minutes on each side. You can also roast the chops in a preheated 425 degree oven for 10 to 12 minutes, brushing often with glaze, to an internal temperature of about 130 degrees for medium rare, which is suggested.

    Step 2

    TO PREPARE THE GREENS: Melt the butter in a large saute pan over medium heat. Add the shallots and leeks and cook gently for 10 minutes without browning. Add the chard and spinach, cover, and steam for 2 minutes. Uncover, stir well, and cook off the moisture. Deglaze over high heat with bourbon. Season with salt and pepper and serve with grilled chops.

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