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

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.