grilled venison chop with chestnut twice baked potato barbeque
Devin Tyrone
Ingredients
### Grilled Venison Chop with Chestnut Twice-Baked Potato BBQ: Ingredients List
**Grilled Venison Chop Ingredients:**
- **Venison chops** (2-4, depending on serving size)
- **Olive oil** (2 tbsp, for marinating and grilling)
- **Garlic cloves** (3-4, minced)
- **Fresh rosemary** (1 tbsp, chopped)
- **Fresh thyme** (1 tbsp, chopped)
- **Salt** (1 tsp, or to taste)
- **Black pepper** (1/2 tsp, freshly ground)
- **Soy sauce** (1 tbsp, for umami flavor)
- **Balsamic vinegar** (1 tbsp, for tanginess)
- **Honey** (1 tsp, for a touch of sweetness)
**Chestnut Twice-Baked Potato Ingredients:**
- **Russet potatoes** (4 large, for baking)
- **Chestnuts** (1 cup, roasted and peeled, finely chopped)
- **Butter** (4 tbsp, unsalted)
- **Heavy cream** (1/4 cup)
- **Sour cream** (2 tbsp)
- **Sharp cheddar cheese** (1/2 cup, shredded)
- **Garlic powder** (1/2 tsp)
- **Salt** (1/2 tsp, or to taste)
- **Black pepper** (1/4 tsp, freshly ground)
- **Chives** (2 tbsp, finely chopped, for garnish)
**BBQ Sauce Ingredients (Optional for Glazing):**
- **Tomato ketchup** (1/2 cup)
- **Apple cider vinegar** (2 tbsp)
- **Brown sugar** (2 tbsp)
- **Worcestershire sauce** (1 tbsp)
- **Smoked paprika** (1 tsp)
- **Garlic powder** (1/2 tsp)
- **Onion powder** (1/2 tsp)
- **Cayenne pepper** (1/4 tsp, for a hint of heat)
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This recipe combines the rich, gamey flavor of venison with the creamy, nutty taste of chestnut twice-baked potatoes, perfect for a gourmet BBQ experience.
Steps
# How to Make Grilled Venison Chop with Chestnut Twice-Baked Potato BBQ
If you're looking for a gourmet BBQ recipe that combines bold flavors and rustic charm, this **grilled venison chop with chestnut twice-baked potato BBQ** is a must-try. Venison, known for its lean and tender texture, pairs perfectly with the rich, nutty flavors of chestnut-infused potatoes. Follow these detailed steps to create a restaurant-quality dish at home.
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## **Ingredients**
### For the Grilled Venison Chop:
- 4 venison chops (about 1.5 inches thick)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt and black pepper to taste
- 1 tsp smoked paprika (optional, for a smoky BBQ flavor)
### For the Chestnut Twice-Baked Potatoes:
- 4 large russet potatoes
- 1 cup roasted chestnuts, finely chopped
- 1/2 cup sour cream
- 1/4 cup unsalted butter
- 1/2 cup shredded cheddar cheese
- 2 tbsp chives, chopped
- Salt and black pepper to taste
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## **Step-by-Step Instructions**
### **1. Prepare the Chestnut Twice-Baked Potatoes**
1. **Preheat the oven** to 400°F (200°C).
2. **Wash and scrub the potatoes**, then pierce them with a fork to allow steam to escape.
3. **Bake the potatoes** directly on the oven rack for 45-60 minutes, or until tender.
4. **Let the potatoes cool** slightly, then slice them in half lengthwise. Scoop out the flesh, leaving a 1/4-inch shell.
5. **Mash the potato flesh** in a bowl. Add the roasted chestnuts, sour cream, butter, cheddar cheese, chives, salt, and pepper. Mix until smooth and creamy.
6. **Spoon the mixture** back into the potato shells. Place them on a baking sheet and bake for another 20 minutes, or until golden and bubbly.
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### **2. Marinate and Grill the Venison Chops**
1. **Prepare the marinade**: In a small bowl, combine olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper.
2. **Coat the venison chops** evenly with the marinade. Let them sit at room temperature for 20-30 minutes to absorb the flavors.
3. **Preheat the grill** to medium-high heat (around 375°F or 190°C).
4. **Grill the venison chops** for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C). Avoid overcooking, as venison can dry out quickly.
5. **Let the chops rest** for 5-10 minutes before serving to allow the juices to redistribute.
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### **3. Assemble and Serve**
1. **Plate the grilled venison chops** alongside the chestnut twice-baked potatoes.
2. **Garnish with fresh herbs** like rosemary or thyme for a pop of color and added aroma.
3. **Drizzle with a BBQ sauce** of your choice, or serve it on the side for dipping.
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## **Tips for Success**
- **Choose high-quality venison**: Opt for fresh, sustainably sourced venison for the best flavor and texture.
- **Don’t skip the resting time**: Resting the venison ensures it stays juicy and tender.
- **Experiment with toppings**: Add crispy bacon bits or a sprinkle of blue cheese to the potatoes for extra indulgence.
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## **Why This Recipe Works**
This **grilled venison chop with chestnut twice-baked potato BBQ** is a perfect blend of smoky, savory, and nutty flavors. The venison is lean and flavorful, while the chestnut-infused potatoes add a creamy, earthy contrast. It’s a dish that’s sure to impress at any BBQ gathering or special dinner.
By following these steps, you’ll create a meal that’s not only delicious but also visually stunning. Enjoy!