Grilled Venison Chops Stewed Chestnuts And Fruit Recipes

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GRILLED VENISON CHOPS



Grilled Venison Chops image

Categories     Sauce     Side     Venison

Yield Serves 4

Number Of Ingredients 6

4 (8-ounce, 1 1/2-inch-thick) venison chops
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
4 fresh sage leaves, cut into thin strips, plus whole leaves for garnish
12 fresh blackberries, sliced in half

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 CHOPS, STEWED CHESTNUTS AND FRUIT



Grilled Venison Chops, Stewed Chestnuts and Fruit image

Provided by Moira Hodgson

Categories     main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

12 chestnuts (4 ounces)
1 large (8 ounce) apple, peeled, cored and quartered
2 ounces dried figs
2 ounces dried apricots
3 ounces extra-large pitted prunes
1 dried chili pepper
1/2 cup chicken stock (preferably homemade)
2 teaspoons freshly ground black pepper
2 teaspoons ground toasted juniper berries (see note)
1 1/2 teaspoons olive oil
8 venison chops, cut from the rack, trimmed of all fat (1 pound meat)
2 cups beef stock (preferably homemade) reduced to 3/4 of a cup
1 teaspoon arrowroot dissolved in 1 teaspoon water
1 teaspoon of water

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.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 10 grams, Fiber 5 grams, Protein 66 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 28 grams

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