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Seared venison with blueberry sweetgrass sauce paired with grilled caprese tomato


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


Seared venison:

  1. Preheat grill to medium high heat.
  2. Dry off surface of venison with paper towels and season with smoked paprika and salt and pepper.
  3. 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).
  4. Remove venison from grill and allow to rest ten minutes before slicing.
  5. Plate and top with blueberry sweet grass sauce down the center.

Blueberry sweetgrass sauce:

  1. Grill sweet grass until lightly browned and add to saucepan.
  2. 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.
  3. 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:

  1. Preheat grill to medium heat.
  2. Cut tomato in half and light brush all sides of tomato in olive oil.
  3. Season cut side of tomato salt and pepper.
  4. Season smoked paprika on outside of the tomato skin.
  5. 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.
  6. Then move to top rack of BBQ and top with mozzarella and chopped basil.
  7. Remove from grill, drizzle with balsamic glaze and serve with meal.

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