Cinnamon Chipotle Honey Glazed Antelope on Whisky Braised Greens

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CINNAMON CHIPOTLE HONEY GLAZE:

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

WHISKY BRAISED GREENS:

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