If you’re looking for an impressive yet easy dish to make for your next dinner party, look no further than this Szechuan Pepper Crusted Venison Loin. The savory, exotic flavors of the Szechuan pepper blend perfectly with the earthy flavor of venison, while the blueberry chili relish adds a touch of sweetness and heat. Best of all, this dish is simple to prepare – just grill the venison loin and bok choy and assemble everything else on a plate. So whether you’re a seasoned chef or just starting out in the kitchen, this recipe is sure to impress!
Venison loin is considered the prize meat from the deer. Also known as the backstrap, this is usually the first cut collected from the deer. It is extremely tender as it is not weight-bearing.
Venison FAQs
What does venison taste like?
Venison can taste quite a few different ways, depending on what part of the deer it comes from, how it was processed, and how it was cooked. Some people say it tastes like beef, while others think it has a more unique flavor.
Is venison healthier for you than beef?
Venison is one healthiest meats available. It is rich in protein and low in fat. The meat is concentrated with zinc, iron, and vitamins B3, B6, and B12. Additionally, wild venison lives healthier lives than cattle, free from hormones and antibiotics.
How do I store venison meat?
Butcher your fresh version into the different cuts needed for meal-size portions. I use a vacuum-sealer in plastic bags before freezing. Wax paper and aluminum foil are also suitable alternatives. That said, a vacuum sealer is a valuable tool for prepping meals for outdoor dining. Check out my Juicy Elk Burger with Bacon and Cheese, and Backcountry Bison Short Ribs and Herbed Fingerling Potatoes recipes for more information.
How long will venison meat keep in the freezer?
Game meat will keep for 9-12 months in the freezer if properly stored. Never re-freeze meat that has been previously thawed.
If I don’t hunt, where do I get venison meat?
There are several purveyors of venison meat to order from online. Check out Broken Arrow Ranch, Silver Fern Farms, and Blackwing Meats.
This recipe for Szechuan Pepper Crusted Venison Loin and Spicy Blueberry Relish may seem a little oddball, but trust me, it is worth a go. What makes it atypical? Normally, you do not see venison paired with Asian flavors like Szechuan peppercorns. However, the game flavor of the venison stands up to the pungent notes of the peppercorns. Additionally, both flavors are complemented well by the sweet and spicy notes of the blueberry relish.
My first exposure to Szechuan peppers was in culinary school in Chengdu, China (pre-pandemic, of course). They are a staple of regional cuisine and are found in every spice market in the city. They are described as having a slightly numbing quality with a lingering citrus flavor. If you are new to using them, start with a small quantity and then add more as your taste suits.
For those of you familiar with this site, you know that venison is one of my favorite meats. It can be grilled for elegant Grilled Venison Chops and Fried Polenta with Wild Mushroom Sauce or used in a warming Venison Stew. Even try it for breakfast by cooking Venison Eggs Benedict with Adobo Hollandaise Sauce.
Szechuan Pepper Crusted Venison Loin, Spicy Blueberry Relish and Grilled Bok Choy
Ingredients
For the Relish…
- 1 tsp grapeseed oil
- 1/4 cup red onion finely chopped
- 1 clove garlic minced
- 1 cup fresh blueberries
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1 tbsp fish sauce
- 1 tsp chili oil
For the Venison…
- 1/4 cup Szechuan peppercorns
- 3 tbsp butter softened
- 2 cloves garlic minced
- 1/2 tbsp salt
- 2 lbs venison tenderloin
For the Bok Choy…
- 4-6 heads baby bok choy
- 2 tbsp grapeseed oil
- salt and pepper
Instructions
For the Relish…
- Heat grapeseed oil in small saucepan. Add onion and garlic. Cook until soft. About 3 minutes.
- Add blueberries, brown sugar, vinegar, fish sauce, and chili oil to the pan. Bring to boil. Reduce heat and simmer for 15 minutes. Let cool.
For the Venison…
- Heat grill or campfire to low heat, 225F degrees.
- Grind Szechuan peppercorns with mortar and pestle. Mix with butter, salt, and garlic. Rub butter mixture over the entirety of venison loin.
- Cook venison until internal temperature registers 130F degrees, turning as needed. Let meat rest for 10 minutes before slicing.
For the Bok Choy…
- Raise fire or grill temp to medium. Toss the bok choy in grapeseed oil and season with salt and pepper. Place directly on the grill. Cook for 5-7 minutes, turning 1-2 times.
- To plate, lay 2-3 halves of bok choy on the plate. Add 2 slices of venison. Drizzle with a generous portion of the blueberry relish.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
The venison and blueberry sauce was a delicious and unexpected combination. I did not care for the bok choy however.