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Grilled Venison Chop with Chestnut Twice Baked Potato














Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium


Twice baked potatoes
4 large russet potatoes
1 pound chestnuts
2 Sprigs thyme
3 cups milk
1 each egg yolks
1 dash salt
1 dash black pepper
3 tablespoons parsley leaves
Arctic berry chutney
½ tablespoon sherry vinegar
1 tablespoon brown sugar
1 teaspoon curry powder
½ teaspoon ginger
1 each cinnamon sticks
1 each star anise
1 each limes
zest of
1 each shallots
2 cloves garlic
2 teaspoons canola oil
2 tablespoons lingonberries
1 tablespoon black currants
2 tablespoons cranberries
2 tablespoons blueberries
1 tablespoon apricots, dried
½ cup orange juice
1 tablespoon dijon mustard
4 each venison
rib chops
1 cup canola oil
2 each allspice
1 tablespoon gin
or aquavit


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 71077% of calories from fat
 % Daily Value *
Total Fat 61g 94%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 131mg 5%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 17%
Sugars g
Protein 16g
Vitamin A 14% Vitamin C 38%
Calcium 25% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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