Ribeye Steaks with Venison Chili and Twice-baked Potatoes
A delicious and hearty dish for a cold fall or winter night: garlic-flavored steaks, pumpkin, bean, and venison chili, and baked potatoes stuffed with goat cheese. Yes, you could make the chili with beef if you prefer.
Ingredients
- Steaks
- Garlic - 3 tablespoons, minced
- Olive Oil - 1-1/2 cups
- Salt and freshly ground black pepper to taste
- Rib-eye Steaks (also called Delmonico) - 6, 10 to 12 ounces each
- Venison Chili
- Dried Christmas, pinto, or shell beans or dried lima beans - 1 cup
- Venison - 1-1/2 pounds, cut into 1/2-inch chunks
- Rich Beef Stock - 4 cups
- Tomato Paste - 2 tablespoons
- Salt and freshly ground black pepper to taste
- Fresh pumpkin, acorn squash, or butternut squash - 1 cup, 1/2-inch-diced
- Chili Powder - 2 tablespoons
- Ground Turmeric - 1/2 teaspoon
- Ground Cumin - 1/2 teaspoon
- Twice-baked Potatoes
- Baking Potatoes - 6 medium
- Fresh White Goat Cheese - 8 ounces, mild, at room temperature
- Unsalted Butter - 1/2 cup (1 stick), cut into tablespoon-sized pieces
- Heavy (whipping) cream - 1/2 cup
- Salt and freshly ground black pepper to taste
- Fresh Chilies - 5 tablespoons, minced
- Olive Oil - 2 tablespoons
- Rosemary Sprigs - 6
Instructions
Combine the garlic, olive oil, salt, and pepper in a shallow non-aluminum container. Add the steaks, turn to coat, cover, and refrigerate overnight.
To make the chili: Soak the beans in a large bowl of water overnight. Or, place the beans in a large pot, add water to cover, bring to a boil, and boil for 1 minute. Remove from heat, cover, and let sit for 1 hour. In either case, drain off the water. In a large saucepan, combine the venison with the stock, tomato paste, salt, and pepper. Simmer for 45 minutes, then add the beans, pumpkin, chili powder, turmeric, and cumin. Simmer for 35 minutes, or until the venison and pumpkin are tender.
To prepare the potatoes: Preheat the oven to 400 F. Prick the potatoes with the tip of a paring knife or a fork and bake for 1 hour, or until tender. Remove the potatoes from the oven and cut them in half lengthwise. Scoop out the flesh, reserving 6 half shells. Force the potato flesh through a ricer or sieve into a bowl. Add the cheese and butter and mix to combine as the butter melts. Add the cream and check the mixture for seasoning. Adjust with salt and pepper if desired. Transfer the mixture to a pastry bag fitted with a large star tip. Pipe the filling into the reserved potato shells and sprinkle with the chives. Increase the oven temperature to 425 F and bake the stuffed potatoes for 30 minutes, or until heated through.
To prepare the steaks: Drain the steaks. Place the olive oil in a 12-inch saute pan or skillet over high heat. Sear the marinated steaks for 4 to 6 minutes on each side for medium-rare, or longer if you prefer.
To serve: Place a steak on each heated serving plate. Spoon some chili over one end of each steak .
Place a potato half on each plate and garnish with a sprig of rosemary.
