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Grilled Venison Chops with Ancho Chile Sauce
6 servings
Total Time: 50 minutes
Ingredients Ancho chile sauce
4 dried ancho chiles
2/3 cup reduced-sodium beef broth
2 cloves garlic, minced (2 teaspoons)
1 1/2 tablespoons tomato paste
1 teaspoon sugar, or to taste
1/2 teaspoon dried oregano, preferably Mexican
1 1/2 teaspoons canola oil
Salt substitute, to taste
Venison
6 6-ounce venison chops, trimmed
1 clove garlic, peeled and cut in half
1/2 teaspoon Xtra Virgin Olive Oil
Salt & freshly ground pepper, to taste
Preparation
To make sauce: Tear chiles into long strips. Discard stems and seeds. Heat a large heavy skillet over medium heat. Toast chiles, pressing down with a wide spatula and turning once or twice, until they give off a roasted aroma, about 2 minutes. Transfer the chiles to a bowl. Add boiling water to cover. Let sit until softened, about 20 minutes. Drain.
Combine the softened chiles, broth, garlic, tomato paste, sugar and oregano in a blender. Blend until very smooth. (If the mixture is too thick, add just enough water to give the sauce a smooth consistency.)
Heat oil in a medium heavy-bottomed saucepan over low heat. Add chile puree and cook, stirring constantly, until sauce has darkened and thickened slightly, about 5 minutes. Remove from heat and strain through a fine sieve.
Adjust seasonings with salt and more sugar, if desired.
To grill venison: Preheat a grill or heat a cast-iron grill pan or skillet over high heat. Rub venison chops on both sides with garlic and brush lightly with oil. Season with salt and pepper.
Grill or sear the chops until browned on the outside but still pink in the center, 1 to 2 minutes per side.
Nutrition
Per serving:
250 Calories;
6 g fat
2 g sat
145 mg cholesterol;
8 g carbohydrates;
1 g added sugars;
41 g protein;
3 g fiber;
139 mg sodium;
846 mg potassium.
Ingredients for Tex Mex Potato
4 large russet potatoes
1/4 cup fat-free bean dip
1/4 cup prepared tomato salsa
4 teaspoons chopped fresh cilantro
Preparation
Preheat oven to 400ºF. Scrub potatoes well and pierce in several places with a fork.
Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
Top each potato with 1 tablespoon each bean dip and salsa and sprinkle with 1 teaspoon cilantro. Serve immediately.
Nutrition
Per serving:
154 calories;
0 g fat ( 0 g sat , 0 g mono );
0 mg cholesterol;
34 g carbohydrates;
0 g added sugars;
5 g protein;
3 g fiber;
155 mg sodium;
759 mg potassium.
Meal Totals:
Calories--------417
Protein---------46g
Fat-------------6g
Carbs-----------42
Sodium---------294mg
Fiber------------6g
Potassium-------1605mg
Made this today and am eating this right now!!!Now that's a meal!!!
6 servings
Total Time: 50 minutes
Ingredients Ancho chile sauce
4 dried ancho chiles
2/3 cup reduced-sodium beef broth
2 cloves garlic, minced (2 teaspoons)
1 1/2 tablespoons tomato paste
1 teaspoon sugar, or to taste
1/2 teaspoon dried oregano, preferably Mexican
1 1/2 teaspoons canola oil
Salt substitute, to taste
Venison
6 6-ounce venison chops, trimmed
1 clove garlic, peeled and cut in half
1/2 teaspoon Xtra Virgin Olive Oil
Salt & freshly ground pepper, to taste
Preparation
To make sauce: Tear chiles into long strips. Discard stems and seeds. Heat a large heavy skillet over medium heat. Toast chiles, pressing down with a wide spatula and turning once or twice, until they give off a roasted aroma, about 2 minutes. Transfer the chiles to a bowl. Add boiling water to cover. Let sit until softened, about 20 minutes. Drain.
Combine the softened chiles, broth, garlic, tomato paste, sugar and oregano in a blender. Blend until very smooth. (If the mixture is too thick, add just enough water to give the sauce a smooth consistency.)
Heat oil in a medium heavy-bottomed saucepan over low heat. Add chile puree and cook, stirring constantly, until sauce has darkened and thickened slightly, about 5 minutes. Remove from heat and strain through a fine sieve.
Adjust seasonings with salt and more sugar, if desired.
To grill venison: Preheat a grill or heat a cast-iron grill pan or skillet over high heat. Rub venison chops on both sides with garlic and brush lightly with oil. Season with salt and pepper.
Grill or sear the chops until browned on the outside but still pink in the center, 1 to 2 minutes per side.
Nutrition
Per serving:
250 Calories;
6 g fat
2 g sat
145 mg cholesterol;
8 g carbohydrates;
1 g added sugars;
41 g protein;
3 g fiber;
139 mg sodium;
846 mg potassium.
Ingredients for Tex Mex Potato
4 large russet potatoes
1/4 cup fat-free bean dip
1/4 cup prepared tomato salsa
4 teaspoons chopped fresh cilantro
Preparation
Preheat oven to 400ºF. Scrub potatoes well and pierce in several places with a fork.
Bake potatoes directly on the center rack until tender, 45 to 60 minutes.
Top each potato with 1 tablespoon each bean dip and salsa and sprinkle with 1 teaspoon cilantro. Serve immediately.
Nutrition
Per serving:
154 calories;
0 g fat ( 0 g sat , 0 g mono );
0 mg cholesterol;
34 g carbohydrates;
0 g added sugars;
5 g protein;
3 g fiber;
155 mg sodium;
759 mg potassium.
Meal Totals:
Calories--------417
Protein---------46g
Fat-------------6g
Carbs-----------42
Sodium---------294mg
Fiber------------6g
Potassium-------1605mg
Made this today and am eating this right now!!!Now that's a meal!!!
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