Instructions: Twice baked Chestnut Potatoes: 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).

For the Venison Chops: In a deep bowl, marinate venison chops 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.

To serve: Spoon several tablespoons of the Arctic Berry Chutney on a plate and place grilled venison chop on top. Serve with Twice Baked Chestnut Potatoes This recipe yields 4 servings.

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