HomeRecipesCook Along with Chef Deniz: Grilled Venison Chop with Blueberry Vin Cotto and Sage, Roasted Radishes
Cook Along with Chef Deniz: Grilled Venison Chop with Blueberry Vin Cotto and Sage, Roasted Radishes
July 15, 2021
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
It's BC Blueberry Day, and tonight's recipes featured on our Facebook Live Cooking Class are centered around this amazing ingredient!
Grilled Venison Chop with Blueberry Vin Cotto and Sage, Roasted Radishes
By Chef Deniz Tarakcioglu
July 15th, 2021
Ingredients:
2 x 10oz venison loin chop
10mL juniper berries, crushed
1 star anise, powdered
2 cloves, crushed
20mL black pepper, coarse ground
200mL of local blueberries
100mL chicken stock
200mL red wine
20mL balsamic vinegar
5 sage leaves
50mL butter
10 large breakfast radishes
2 thyme sprigs
Instructions:
Heat your grill on high until very hot. Salt the venison loins liberally and rest for 5 minutes. Combine juniper, cloves, black pepper, anise and rub the meat until nicely coated. Grill venison chops 3 minutes per side and transfer onto a wire rack. Keep warm. In a medium sized sauce pot, combine red wine, thyme and sage, and reduce by half. Add balsamic, stock, blueberries and reduce by 2/3. In a separate pan, heat up olive oil, season the radishes with salt and pepper and roast for about 4 minutes until nicely caramelized and cooked through, with an al dente texture. Transfer and purée the sauce in a blender and strain from a fine sieve. Whisk in the butter and brush on the venison chops, and serve.
