| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Tvfn |
1 |
Servings |
INGREDIENTS
|
|
TWICE BAKED CHESTNUT POTATOES: |
| 4 |
lg |
Idaho baking potatoes |
| 1 |
lb |
Chestnuts |
| 2 |
|
Sprigs thyme |
| 3 |
c |
Milk |
| 1 |
|
Egg yolk |
| 1 |
ds |
Salt |
| 1 |
ds |
Pepper |
| 3 |
tb |
Chopped parsley |
| 1/2 |
tb |
Sherry vinegar |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
Grated ginger |
| 1 |
|
Cinnamon stick |
| 1 |
|
Star anise |
|
|
Zest of 1 lime |
| 1 |
|
Shallot, chopped |
| 2 |
|
Cloves garlic, chopped |
| 2 |
ts |
Canola oil |
| 2 |
tb |
Lingonberries |
| 1 |
tb |
Black currants |
| 2 |
tb |
Dried cranberries |
| 2 |
tb |
Blueberries |
| 1 |
tb |
Diced dried apricots |
| 1/2 |
c |
Orange juice |
| 1 |
tb |
Dijon mustard |
| 4 |
|
Venison rib chops |
| 1 |
c |
Canola oil |
| 2 |
|
Allspice seeds |
| 1 |
tb |
Aquavit or gin |
INSTRUCTIONS
ARCTIC BERRY CHUTNEY
VENISON CHOPS
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 1/4-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 1/4-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@msn.com> on
Feb 17, 97.
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