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How To make Grilled Venison Chop with Chestnut Twice Baked Potato
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
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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A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
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200g (2 cups) Mushrooms
Pinch of Salt & Pepper
1 tsp Henderson’s Relish
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⅛ tsp Treacle/Molasses
1 tsp Beef Flavour Stock
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⅛ tsp Baking Powder
5 tbl Pea Protein
2 tsp Carrageenan Kappa
1 tbl Tapioca Starch
2 tsp Beetroot Powder
⅛ tsp Instant Coffee Granules
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Pinch of Celery Seeds
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1 tsp Nooch
1 tsp Beef Flavour Stock
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¼ tsp MSG
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½ tsp Tequila
⅛ tsp Marmite
⅛ tsp Henderson’s Relish
1 tbl Sunflower Oil
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1 tsp Henderson’s Relish
½ tbl Vegan Gravy Granules
⅛ tsp Mustard Powder
⅛ tsp 100% Cacao
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4 tbl Vital Wheat Gluten
⅛ tsp Baking Powder
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2 tsp Carrageenan Kappa
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Pinch of Celery Seeds
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1 tsp Beef Flavour Stock
Pinch of Salt
¼ tsp MSG
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1 tbl Celery Juice
6 tbl Cold Water
⅛ tsp Soy Sauce
⅛ tsp Apple Cider Vinegar
½ tsp Tequila
⅛ tsp Marmite
⅛ tsp Henderson’s Relish
2 tbl Sunflower Oil
1 tbl Vegan Gravy Granules
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Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
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00:22 - Intro
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03:55 - Flavouring the mushrooms
06:21 - Making and shaping the mushroom steak
12:58 - Impromptu celery steak!
14:07 - Into the Instant Pot
14:44 - Eating
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125g Blue cheese
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2 Medium Mushrooms (Roughly chopped)
2 Tablespoons of chopped fresh parsley
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2 Potatoes for the mash
4 Medium mushrooms for the side
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