3TablespoonsGround black trumpet mushroomsabout 1 tablespoon per serving
Kosher salt and fresh ground black pepper
Fresh chopped thymeabout ½ teaspoon per serving
Venison lardduck fat, or high heat cooking oil, for searing
4venison rib chops or lamb chops
Instructions
French the venison rack by scraping with a paring knife to clean the bones of meat and then polishing the bones by scraping with a scrubby, or small piece of steel wool. This is optional.
Cut the rack into double chops with two bones each.
Brush the venison rack with the beaten egg white, season liberally with salt and pepper, a healthy pinch of fresh thyme, then roll all over in the ground black trumpets. Meanwhile, heat the cooking oil in a cast iron or heavy pan on medium high heat.
Brown the rack well on one side, then the other. Continue searing all over, being careful not to break the crust, until rare-medium rare, Take your time and be careful not to burn the mushrooms. Allow the chops to rest for a few minutes while you heat up some vegetables or any accompaniments, and serve.
Notes
Substitutions
You can substitute lamb chops for the venison chops, since I know some people won't be able to butcher deer like this because of CWD.
Mushrooms
For the mushrooms, lots of different dried mushrooms can be used. Chanterelles or porcini will be my first choice.