Growing up in New York City, Tony Caggiano was lucky enough to be exposed to a wide range of culinary influences and is bringing back one of his favorite recipes from a local restaurant that he remembers fondly - meat on skewers, with pineapples and sweet onion, and grilled until slightly charred. Pairing venison chops with mashed ʻuala(purple sweet potatoes), this recipe is a new and wildly delicious way to serve up those rib racks! Serves: 2-3 Marinating Time: 12+ hours. Prep/Cooking time: 1 hr minutes. Enjoy!
INGREDIENTS FOR MARINADE:
- Rack of venison (cut into individual chops)
- 2 cups pineapple juice
- 1/2 cup soy sauce (low sodium)
- 3 carrots (peeled & minced)
- 1/4 cup mirin
- 2 Tbsp brown sugar
- 1 Tbsp rice wine vinegar
- 2 tsp toasted sesame oil
- 1 Tbsp oyster sauce
- 2 garlic cloves
- 1 small sweet onion, finely chopped
- 1 Tbsp fresh ginger, grated
INGREDIENTS FOR SWEET POTATOES:
- 3 large purple sweet potatoes, peeled and cubeb
- 1/4 cup of butter, softened
- 1/3 cup heavy cream, warmed
- 1/4 tsp ground cardamom
- salt to taste
*Take a few minutes to read the recipe through, as the chops need to marinate for quite some time. Plan your prep so that the sweet potatoes are cooked ready to go along with the chops.
DIRECTIONS FOR CHOPS:
STEP 1: First, in a mixing bowl, whisk together pineapple juice, soy sauce, mirin, brown sugar, vinegar, and oil until dissolved
STEP 2: Next, add the onion, garlic & ginger.
STEP 3: Pour the marinade into a large ziplock and add chops, sealing the bag and pressing out excess air.
STEP 4: Marinate in the refrigerator at least 12 hours and up to 24 hours (turning and squeezing the bag every 6 hours or so).
STEP 5: Set your grill to medium-high heat.
STEP 6: Remove the chops from the marinade and shake off excess liquid.
STEP 7: Place on hot grill and cook to an internal temp of 120˚ (rare) to 135˚ (medium-rare) turning several times to get those really good grill marks!
STEP 8: Remove from heat and allow to set for 5 minutes.
DIRECTIONS FOR SWEET POTATOES:
STEP 1: Place potatoes in a large pot and fill with cold water. Place pot over high heat and bring to a boil.
STEP 2: Boil potatoes until they are fork tender, approximately 25 minutes.
STEP 3: Drain potatoes and put into a mixing bowl
STEP 4: Add butter, cream, and "mash" with an electric hand mixer to your desired consistency. Add a bit more cream for smoother potatoes.
STEP 5: Season with cardamom and salt to taste.
We’d love to see what you create! Share a photo of your Venison Chops with us on Facebook and Instagram @MauiNuiVenison using #MauiNuiVenison.