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Seared venison with blueberry sweetgrass sauce paired with grilled caprese tomato
Ingredients
Seared venison:
- 1 lbs. venison (can be substituted w/ pork or beef tenderloin or any steak)
- 1 tablespoon smoked paprika
- 2 tablespoons olive oil
- 1 teaspoon salt and pepper
Blueberry sweetgrass sauce:
- 18 ounces (about 3-1/2 cups) blueberries
- 1/2 braid sweet grass (Lightly torched or grilled)
- 1/3 cup water
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
Grilled caprese salad:
- 1 whole tomato cut in half (2 portions per tomato)
- 1 tablespoon smoked paprika
- 2 tablespoons olive oil
- 1 teaspoon salt and pepper
- 1 tablespoon chopped basil
- 2 ounces fresh mozzarella
- Drizzle balsamic glaze
Directions
Seared venison:
- Preheat grill to medium high heat.
- Dry off surface of venison with paper towels and season with smoked paprika and salt and pepper.
- Lightly oil grill, place elk on grill to sear, cooking to desired doneness rotating for cross hatching (recommend medium rare -medium approximately 130 degrees – 145 degrees).
- Remove venison from grill and allow to rest ten minutes before slicing.
- Plate and top with blueberry sweet grass sauce down the center.
Blueberry sweetgrass sauce:
- Grill sweet grass until lightly browned and add to saucepan.
- Combine all of the ingredients into a saucepan. Bring to a simmer over low- medium heat on grill, and then continue cooking for until the blueberries pop and the compote has thickened.
- Let cool and store in the refrigerator until ready to use but keep sweet grass in sauce while storing as flavor will continue to release. Best made a day before needing.
Grilled caprese salad:
- Preheat grill to medium heat.
- Cut tomato in half and light brush all sides of tomato in olive oil.
- Season cut side of tomato salt and pepper.
- Season smoked paprika on outside of the tomato skin.
- Add tomato onto grill cut side down and cross hatch after two minutes then flip to skin side down and cook for additional two minutes.
- Then move to top rack of BBQ and top with mozzarella and chopped basil.
- Remove from grill, drizzle with balsamic glaze and serve with meal.
