MMMMM----- Recipe via Meal-Master (tm) v8.05
 
       Title: Grilled Venison Chop with Chestnut Twice Baked Potato
  Categories: Wildgame, Main dish
       Yield: 1 servings
 
            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
            Arctic Berry Chutney:
     1/2 tb Sherry vinegar
       1 tb Brown sugar
       1 ts Curry powder
     1/2 ts Grated ginger
       1    Cinnamon stick
       1    Star anise
       1    Lime Zest of
       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
 
 MMMMM------------------------VENISON CHOP-----------------------------
       4    Venison rib chops
       1 c  Canola oil
       2    Allspice seeds
       1 tb 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 1/4-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
 
   From: “Ed Bauman” <BIRCHCREEK@msn.com>
 
   Date: Wed, 12 Feb 97 22:09:44 UT
 
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