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

In this recipe from "Wild Game Kitchen with Andrew Zimmern," venison is grilled over an open fire and served with coal-roasted sweet potatoes and a sweet and spicy pepper relish.

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

Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")

Print Recipe

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.

For more wild game recipes from Andrew Zimmern, check out his ALL-NEW Digital Exclusive Series Wild Game Kitchen with Andrew Zimmern now streaming on Outdoor Channel.

Watch More Episodes of Wild Game Kitchen with Andrew Zimmern Now


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)
Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe
Andrew Zimmern trimming cuts of venison. (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")

Directions

  1. First, make the sweet potatoes. Create a tray out of aluminum foil, and lay the sweet potatoes in it before placing them directly over hot coals. Roast for about an hour, or until completely cooked through. Once the potatoes are tender, peel the skin off, place potatoes in a mixing bowl and mash with salt, smoked brown sugar and goat butter. Reserve.
  2. Meanwhile, combine onions, peppercorns, bay leaves, nutmeg, cloves, vinegar and sugar in a sauce pan and simmer gently over medium heat while you chop your peppers. Add the chopped mixed peppers, season with salt. Simmer slowly until liquid is syrupy and thick, about 30 to 40 minutes.

    Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe
    Simmer peppers over medium-heat for about 30 to 40 minutes. (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")
  3. Next, prepare the venison. In a mixing bowl, combine smashed garlic cloves, olive oil, fresh ground pepper, salt and juniper. Add the venison and toss to coat. You can marinate it in this mixture for up to 24 hours.

    Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe
    Marinate the venison in a simple marinade of garlic, olive oil, pepper, salt, and juniper. (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")
  4. Prepare your fire for grilling over high direct heat. Grill the venison pieces for 6 minutes per side or until just past medium-rare, depending on their size, then let it rest for at least 10 minutes.

    Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe
    Grill marinated about 6 minutes per side. (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")
  5. Serve the grilled venison with the mashed sweet potatoes and pepper relish.

    Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe
    Andrew Zimmern with the finished dish of venison, sweet potatoes, and pepper relish. (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")


    Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe
    Pan-seared venison with a side of coal-roasted mashed sweet potatoes and sweet and spicy pepper relish. (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")

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