Venison rib chops au poivre with curly fries

Cut small to medium potatoes into spirals with an apple cutting and coring device.

Fill a pot about halfway up the sides with frying oil and heat to about 300F; par-fry the potatoes for about five minutes.

Transfer the par-fried potatoes to a rack and set aside to cool.

Fill a peppercorn mill with red, black and green peppercorns, about a third of each.

Season the chops with a good amount of the coarsely ground pepper mix and a good pinch of salt.

Cook the chops in a hot pan about seven minutes total: sear fat side down first, then cook both sides about two to three minutes each, finishing with a butter bath of garlic, thyme, rosemary and oregano.

Rest the chops at least five to seven minutes.

In the same pan, add some of the drippings and a good helping of the cracked peppercorns; fry briefly to release their flavour.

Deglaze with sherry vinegar and reduce by half; add the Worcestershire sauce and reduce by half again; pour in the cream and reduce by half; season with salt. Keep the sauce warm and covered.

Heat the frying oil to about 350F and fry the par-cooked curly potatoes around seven minutes, until the bubbles subside and they are golden brown and very crispy.

Chop Italian parsley and thinly slice chives.

Drain the fries in a bowl with paper towels, then season with salt, parsley and chives.

Mound the fries on a plate and stack the chops around them; pour the sauce into a small ramekin topped with chives and more peppercorns; finish the chops with the garlic and herb drippings.