Best 5 Grilled Venison Chops Stewed Chestnuts And Fruit Recipes

GRILLED VENISON CHOPS, STEWED CHESTNUTS AND FRUIT

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.

VENISON CHOPS WITH SHALLOTS AND CUMIN

Steps:

• Using a heavy skillet large enough to accommodate the rack of venison, fry the bacon. Drain strips on paper towel. Cut bacon in 1/2-inch pieces and set aside. Brush venison with some of the bacon fat. Leave 1 tablespoon of the bacon fat in the pan and discard the rest. Mix 1 1/2 teaspoons of the cumin with the pepper and 1/2 teaspoon salt in a bowl. Rub the spices on the meat and let rest 1 hour. Cook the shallots in the remaining fat in the pan on medium heat until lightly browned, 8 to 10 minutes. Remove shallots from the pan and set aside.
• Heat oven to 425 degrees. Using the skillet or another pan big enough to hold the rack of venison, place the venison in the pan, bone side down, and roast 20 minutes. Test with an instant-read thermometer. It should register 115 degrees for medium rare to rare. If more doneness is desired, leave the venison in the oven another 5 minutes. But it will start to toughen if cooked more than medium rare.
• Remove venison from the pan and place on a cutting board to rest while you prepare the sauce. Lightly toast the remaining 1/2 teaspoon cumin in the pan. Add the stock and the wine. Whisk in the mustard and thyme. Cook on medium high until the liquid has reduced to a scant 1/2 cup, just about covering the bottom of the pan. Lower heat and whisk in the butter bit by bit. Add additional salt if desired. Stir in the reserved bacon and shallots.
• Slice the rack into individual chops between the bones and arrange on a platter. Spoon the sauce with the shallots and bacon over the meat and serve.

VENISON CHOPS WITH PEARS, CHESTNUTS, AND PORT WINE-VINEGAR SAUCE

Steps:

• Heat butter in saute pan and caramelize the pears. Add the onions, cherries and chestnuts, saute and finish with chopped chives. Heat butter in another saute pan and cook the mushrooms and season with salt and pepper. Keep warm.
• Heat a large saute pan over high heat and add olive oil. Season the chops well and add to the pan. Cook 3 minutes on each side of the chop or until preferred doneness. Remove chops from pan and deglaze with 2 tablespoons sherry vinegar, 3 tablespoons port wine, and reduce for a minute. Add 2 tablespoons cherry juice and 1 cup demi-glace. Reduce until thick and then swirl in butter. Plate chops surrounded by the winter ragout and drizzled with sauce. Serve immediately.

GRILLED VENISON CHOPS

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 STEAKS

Steps:

• Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
• While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
• Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
• Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.