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30 May, 2021

RECIPE: Grilled Chops with Purple Sweet Potato

Grill
PREP: 1 Minutes
Serves 2 - 1
DIFFICULTY: intermediate

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!

Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison

Tony Caggiano

Ingredients
  • 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
DIRECTIONS
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.

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