Grilled Venison Chops, Stewed Chestnuts and Fruit

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 3/4 of a cup
• 1 teaspoon arrowroot dissolved in 1 teaspoon water
• 1 teaspoon of water

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    360 calories; 5 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 25 grams sugars; 29 grams protein; 21 milligrams cholesterol; 284 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Preheat the oven to 450 degrees.
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.
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.
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.
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.

1 hour