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

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)

Directions

---