Recipe - Grilled Venison Chop With Chestnut Twice Baked Potato

TWICE BAKED CHESTNUT
POTATOES:
4 lg Idaho baking potatoes
1 pound Chestnuts
2 Sprigs thyme
3 cup Milk
1 Egg yolk
1 ds Salt
1 ds Pepper
3 tablespoon Chopped parsley

ARCTIC BERRY CHUTNEY
One half tablespoon Sherry vinegar
1 tablespoon Brown sugar
1 teaspoon Curry powder
One half teaspoon Grated ginger
1 Cinnamon stick
1 Star anise
Zest of 1 lime
1 Shallot, chopped
2 Cloves garlic, chopped
2 teaspoon Canola oil
2 tablespoon Lingonberries
1 tablespoon Black currants
2 tablespoon Dried cranberries
2 tablespoon Blueberries
1 tablespoon Diced dried apricots
One half cup Orange juice
1 tablespoon Dijon mustard

VENISON CHOPS
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 1/4inch 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 1/4inch 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 castiron 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 12inch 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 MMRecipes Digest V4 #050 by "Ed Bauman" BIRCHCREEK@msn.com on
Feb 17, 97.