Grilled venison chop with chestnut twice baked potato

Yield: 1 Servings

Measure Ingredient
4 larges Idaho baking potatoes
1 pounds Chestnuts
2 Sprigs thyme
3 cups Milk
1 Egg yolk
1 dash Salt
1 dash Pepper
3 tablespoons Chopped parsley
½ tablespoon Sherry vinegar
1 tablespoon Brown sugar
1 teaspoon Curry powder
½ teaspoon Grated ginger
1 Cinnamon stick
1 Star anise
Zest of 1 lime
1 Shallot, chopped
2 Cloves garlic, chopped
2 teaspoons Canola oil
2 tablespoons Lingonberries
1 tablespoon Black currants
2 tablespoons Dried cranberries
2 tablespoons Blueberries
1 tablespoon Diced dried apricots
½ cup Orange juice
1 tablespoon Dijon mustard
4 Venison rib chops
1 cup Canola oil
2 Allspice seeds
1 tablespoon Aquavit or gin



Scrub the potatoes and pat dry. Prick the skins several times with a fork.

Bake the potatoes for 20 minutes in a 350 degree oven.

Slice chestnuts with a very sharp knife approximately ¼-inch and place on a roasting pan.

Bake in a 350 degree oven for 25 minutes (may be prepared up to one day in advance).

Peel the chestnuts husks carefully away from the meat. Combine meats with thyme sprigs and milk in a large saucepan. Simmer for 8 minutes. Remove thyme, strain chestnuts and reserve.

Cut baked potatoes in half lengthwise. Scrape out the inside of each potato, leaving approximately ¼-inch thickness around skin and reserve.

Mash hollowed potato and chestnuts gently with a masher until chunky smooth. Fold in egg yolk and parsley and add salt and pepper to taste.

Place filled shells on an ungreased cookie sheet and fill with potato mixture.

Bake uncovered in a 350 degree oven until golden brown (approximately 8 minutes).

In a deep bowl, marinate venison chop for 24 hours in a marinade of canola oil, allspice and aquavit or gin.

Remove chops from marinade.

Heat grilling pan or cast-iron or other heavy bottomed skillet over medium high heat until very hot.

Place chops in pan and sear each side for approximately 5 minutes.

In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon stick, star anise and lime zest and mix well.

Sweat shallots and garlic in a 12-inch skillet with canola oil for approximately 10 minutes.

Add dry ingredients to pan and allow to caramelize.

Stir in berries and dried apricots and continue cooking over medium heat for 3 minutes.

Add orange juice and simmer for 15 to 20 minutes, stirring occasionally.

Remove pan from the heat and stir in mustard.

Chutney can be stored in a sealed container in the refrigerator for up to two weeks.

To serve: Spoon several tablespoons chutney on plate and place grilled venison chop on top.

Recipe by: CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9367 Posted to MM-Recipes Digest V4 #050 by "Ed Bauman" <BIRCHCREEK@...> on Feb 17, 97.

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