Grilled Venison Chop With Chestnut Twice Baked Potato Food

GRILLED VENISON CHOPS, STEWED CHESTNUTS AND FRUIT

Steps:

• Preheat the oven to 450 degrees.
• With a sharp paring or razor-tipped knife, cut around each chestnut through the shell in a ring about a third of the way down from the root end. Spread the chestnuts in a pan and bake in the preheated oven for about 10 minutes. The chestnuts should be cooked and the shell loose enough to peel away easily.
• Put the peeled chestnuts in a two-quart pot with the apple, figs, apricots, prunes, chili pepper and chicken stock. Bring the liquid to a boil. Cover, lower the heat and cook for about 30 minutes. All the liquid should be absorbed and the fruit soft but still in large pieces. Keep warm.
• Heat grill or broiler. Combine the ground pepper and juniper in a small bowl. Put the olive oil on a plate. Turn each chop in the oiled plate, then sprinkle an eighth of a teaspoon pepper mixture on each side. Place them on the hot grill or under the broiler. Cook one minute per side for rare.
• Bring the juice stock to a boil and stir in the dissolved arrowroot. Cook a moment until the sauce thickens. Season it with freshly ground black pepper. Serve two chops per person with some of the sauce and the dried fruits on the side.

GRILLED VENISON CHOPS

Steps:

• Preheat the grill to high or heat a grill pan over high heat.
• Brush both sides of the chops with the oil and season with salt and pepper. Put on the grill and grill until golden brown and slightly charred, about 4 minutes. Reduce the heat to medium, flip the chops, and continue cooking until cooked to medium-rare, about 8 minutes longer. Transfer to a platter, tent loosely with foil, and let rest for 5 minutes before serving.
• While the venison is resting, melt the butter in a medium sauté pan over medium-low heat. Add the sliced sage leaves and cook, occasionally stirring and turning the leaves, until the edges curl and the butter is dark amber but not black or burned, about 5 minutes. Add the blackberries to the butter and cook for 20 seconds. Season with salt and pepper.
• Spoon some of the butter onto 4 large plates, top with the veal chops, and spoon some of the blackberries and butter over each chop. Garnish with fresh sage leaves.

GRILLED VENISON CHOP WITH CHESTNUT TWICE BAKED POTATO

Steps:

• Scrub the potatoes and pat dry. Prick the skins several times with a fork. Bake the potatoes for 20 minutes in a 350℉ (180℃) F oven. Slice chestnuts with a very sharp knife approximately ¼ inch and place on a roasting pan. Bake in a 350℉ (180℃) F 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℉ (180℃) 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.

VENISON CHOPS WITH PEARS, CHESTNUTS, AND PORT WINE-VINEGAR SAUCE

Steps:

• Heat butter in saute pan and caramelize the pears. Add the onions, cherries and chestnuts, saute and finish with chopped chives. Heat butter in another saute pan and cook the mushrooms and season with salt and pepper. Keep warm.
• Heat a large saute pan over high heat and add olive oil. Season the chops well and add to the pan. Cook 3 minutes on each side of the chop or until preferred doneness. Remove chops from pan and deglaze with 2 tablespoons sherry vinegar, 3 tablespoons port wine, and reduce for a minute. Add 2 tablespoons cherry juice and 1 cup demi-glace. Reduce until thick and then swirl in butter. Plate chops surrounded by the winter ragout and drizzled with sauce. Serve immediately.

BAKED VENISON CHOPS

Steps:

• 1. Combine celery seed,chili powder,brown sugar,salt. Rub MOST (NOT ALL) of mixture on meat; let stand overnight in refrigerator.
• 2. Add tomato sauce & vinegar to remaining seasoning mixture....Bake in a preheated 225 degree oven for 2 or 21/2 hours Baste while cooking

MARINATED VENISON CHOPS

Steps:

• Place chops in a plastic bag and set in a shallow dish.
• For marinade: In a small bowl combine remaining ingredients.
• Pour marinade over chops,seal bag.
• Marinate in the refrigerator for 2-4 hours,turning bag occasionally.
• Drain chops.
• Discard marinade.
• Preheat broiler.
• Place chops on the unheated rack of a broiler pan.
• Broil 3-4 inches from the heat for 10-12 minutes for medium, turning meat over after half the broiling time.

GRILLED VENISON

Steps:

• Combine all ingredients.
• Soak venison steaks at least 48 hours.
• Cook on the grill.