Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***potatoes***
   4      large         Idaho baking potatoes
   1      pound         chestnuts
   2      sprigs        thyme
   3      cups          milk
   1                    egg yolk
   1      dash          salt
   1      dash          pepper
   3      tablespoons   chopped parsley
                        ***arctic berry chutney***
     1/2  tablespoon    sherry vinegar
   1      tablespoon    brown sugar
   1      teaspoon      curry powder
     1/2  teaspoon      grated ginger
   1                    cinnamon stick
   1                    star anise
   1                    lime -- zest of
   1                    shallot -- chopped
   2      cloves        garlic -- chopped
   2      teaspoons     canola oil
   2      tablespoons   lingonberries
   1      tablespoon    black currants
   2      tablespoons   dried cranberries
   2      tablespoons   blueberries
   1      tablespoon    diced dried apricots
     1/2  cup           orange juice
   1      tablespoon    Dijon mustard
                        ***venison chop***
   4                    venison rib chops
   1      cup           canola oil
   2                    allspice seeds
   1      tablespoon    aquavit or gin

Preparation:

Scrub the potatoes and pat dry. Prick the skins several times with a fork. Bake the potatoes for 20 minutes in a 350 degree oven. Slice chestnuts with a very sharp knife approximately 1/4-inch and place on a roasting pan. Bake in a 350 degree oven for 25 minutes (may be prepared up to one day in advance). Peel the chestnuts husks carefully away from the meat. Combine meats with thyme sprigs and milk in a large saucepan. Simmer for 8 minutes. Remove thyme, strain chestnuts and reserve. Cut baked potatoes in half lengthwise. Scrape out the inside of each potato, leaving approximately 1/4-inch thickness around skin and reserve. Mash hollowed potato and chestnuts gently with a masher until chunky smooth. Fold in egg yolk and parsley and add salt and pepper to taste. Place filled shells on an ungreased cookie sheet and fill with potato mixture. Bake uncovered in a 350 degree oven until golden brown (approximately 8 minutes). In a deep bowl, marinate venison chop for 24 hours in a marinade of canola oil, allspice and aquavit or gin. Remove chops from marinade. Heat grilling pan or cast-iron or other heavy bottomed skillet over medium high heat until very hot. Place chops in pan and sear each side for approximately 5 minutes. In a large bowl, combine vinegar, sugar, curry, ginger, cinnamon stick, star anise and lime zest and mix well. Sweat shallots and garlic in a 12-inch skillet with canola oil for approximately 10 minutes. Add dry ingredients to pan and allow to caramelize. Stir in berries and dried apricots and continue cooking over medium heat for 3 minutes. Add orange juice and simmer for 15 to 20 minutes, stirring occasionally. Remove pan from the heat and stir in mustard. Chutney can be stored in a sealed container in the refrigerator for up to two weeks. To serve: Spoon several tablespoons chutney on plate and place grilled venison chop on top. Recipe By: CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9367