Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe

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Chef Andrew Zimmern butchers and trims his favorite tender cuts from the venison leg, grills the meat over an open fire and serves it with coal-roasted sweet potatoes and a sweet and spicy pepper relish.

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How to Make This Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe: Step by Step

Serves: 4-6
Prep time: 15-20 minutes
Cook time: 1 hour

Sweet Potatoes Ingredients:

• 5 medium sweet potatoes
• Salt
• 2 tablespoons smoked brown sugar
• 3 tablespoons goat butter

Pepper Relish Ingredients:

• 2 cups chopped onions
• 1 tablespoon black peppercorns
• Several fresh bay leaves
• Pinch of nutmeg
• Pinch of cloves
• 1 cup apple cider vinegar
• 1 cup sugar
• 3 cups chopped mixed hot and sweet peppers

Venison Ingredients:

• 2 garlic cloves, smashed
• 1/4 cup olive oil
• Pepper
• Salt
• 1/4 cup juniper berries, crushed
• 3 sprigs fresh rosemary
• 3 pounds trimmed tender cuts from the venison leg, loin or backstrap (or roughly 10 ounces pre-cooked trimmed weight per person)

Directions