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
Relish can be made 3 days ahead. Keep chilled after cooking.