Grilled Venison Chops, Stewed Chestnuts and Fruit
Published February 7, 1987
- Total Time
- 1 hour
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Ingredients
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
½ cup chicken stock (preferably homemade)
2 teaspoons freshly ground black pepper
2 teaspoons ground toasted juniper berries (see note)
1 ½ 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 ¾ of a cup
1 teaspoon arrowroot dissolved in 1 teaspoon water
1 teaspoon of water
Nutritional analysis per serving (4 servings)
53 grams carbs; 51 milligrams cholesterol; 569 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 5 grams fiber; 285 milligrams sodium; 66 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
To toast juniper berries put them in a dry skillet and cook over moderate heat, shaking the pan, for a few minutes. If using pork instead of venison, be sure the pork is thoroughly cooked. It should have lost its pinkness in the middle. Do not overcook, however, or it will be tough.
Private Notes