Cook Along with Chef Deniz: Grilled Venison Chop with Blueberry Vin Cotto and Sage, Roasted Radishes

July 15, 2021

Cook Along with Chef Deniz: Grilled Venison Chop with Blueberry Vin Cotto and Sage, Roasted Radishes

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!

Watch the class below, or visit us on YouTube.

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Grilled Venison Chop with Blueberry Vin Cotto and Sage, Roasted Radishes

By Chef Deniz Tarakcioglu

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.

Prep Time: 15 minutes

Cook time: 40 minutes

Yield: 2 servings




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