Maui Nui Rib Chops Au Poivre & Frites Frisées (Curly Fries)

Byron prepares Maui Nui venison rib chops with a classic au poivre crust—cracked pepper, seared and coated in cognac cream sauce. He pairs it with crispy frites frisées, a refined take on curly fries. The dish blends French technique with wild protein, combining peppery heat, silky sauce, and playful texture on the side.