BBQ Cervena Venison Saddle with Roasted Summer Corn and Sugar Snap Peas
Cervena is premium farmed venison from New Zealand. Cervena is distinguished from all other venison by the trademarked assurance that the meat has been naturally raised and processed in licensed Cervena plants according to internationally recognized quality standards.
BBQ Cervena Venison Saddle with Roasted Summer Corn and Sugar Snap Peas
Serves 6
By Todd Gray Preheat grill to high temperature. Rub Venison Medallions with 1 tablespoon of the olive oil, salt & pepper. Grill on high temperature for approx 3 minutes. Brush with BBQ Sauce and turn to other side. Brush top side with BBQ Sauce and allow to cook for an additional 3-4 minutes or until medium rare. Remove from grill and keep warm
Add the corn, peas, onion and red peppers to a bowl. Add the lemon juice and remaining 2 tablespoons olive oil and toss to coat. Season with salt and pepper.
Take six large plates, mound corn salad in the center and top with grilled medallions. Drizzle additional BBQ Sauce around if desired
Todd Gray's “Cola” BBQ Sauce Heat a medium sauce pan until slightly hot. Add bacon and render for a couple of minutes. Add onion, sumac, chipotle pepper and red pepper flakes and cook for 5 to 8 minutes or until golden. Deglaze with apple cider vinegar. Reduce the liquid by two thirds. Add Coca Cola and reduce by half. Add ketchup and simmer for 4 minutes. Remove from heat and puree in a bar blender. Pass the sauce through a fine strainer. Season with salt and pepper to taste.
BBQ Cervena Venison Saddle:
12 Cervena Venison Loin Medallions, 85 grams each 3 Tablespoons Olive Oil
Salt & Pepper to taste
½ cup T. Gray’s BBQ Sauce (recipe follows)
2 cups Summer Corn Kernels, sauted in small amount of olive oil or butter until tender, about 5 minutes
1 cup Sugar Snap Peas, steamed & cut in half
1/3 cub shaved Red Onion
4 Spring Onions, cut on the bias
2 Red Peppers, roasted, peeled, seeded and cut into 0.6 cm strips
1 Tablespoon Lemon Juice
2 Tablespoons Olive Oil
Todd Gray's “Cola” BBQ Sauce
2 Cups Applewood Bacon, diced
1 Small Vidalia Onion, cut into large dice
1 Tablespoon Ground Sumac, available in specialty and Middle Eastern food stores
1 Tablespoon Ground Dried Chipotle Pepper
1 ½ teaspoon Red Pepper flakes
3 cups Apple Cider Vinegar
2 cups Coca Cola
2 cups Ketchup
Salt & Black Pepper to taste
BBQ Cervena Venison Saddle with Roasted Summer Corn and Sugar Snap Peas
Serves 6
By Todd Gray Preheat grill to high temperature. Rub Venison Medallions with 1 tablespoon of the olive oil, salt & pepper. Grill on high temperature for approx 3 minutes. Brush with BBQ Sauce and turn to other side. Brush top side with BBQ Sauce and allow to cook for an additional 3-4 minutes or until medium rare. Remove from grill and keep warm
Add the corn, peas, onion and red peppers to a bowl. Add the lemon juice and remaining 2 tablespoons olive oil and toss to coat. Season with salt and pepper.
Take six large plates, mound corn salad in the center and top with grilled medallions. Drizzle additional BBQ Sauce around if desired
Todd Gray's “Cola” BBQ Sauce Heat a medium sauce pan until slightly hot. Add bacon and render for a couple of minutes. Add onion, sumac, chipotle pepper and red pepper flakes and cook for 5 to 8 minutes or until golden. Deglaze with apple cider vinegar. Reduce the liquid by two thirds. Add Coca Cola and reduce by half. Add ketchup and simmer for 4 minutes. Remove from heat and puree in a bar blender. Pass the sauce through a fine strainer. Season with salt and pepper to taste.
BBQ Cervena Venison Saddle:
12 Cervena Venison Loin Medallions, 85 grams each 3 Tablespoons Olive Oil
Salt & Pepper to taste
½ cup T. Gray’s BBQ Sauce (recipe follows)
2 cups Summer Corn Kernels, sauted in small amount of olive oil or butter until tender, about 5 minutes
1 cup Sugar Snap Peas, steamed & cut in half
1/3 cub shaved Red Onion
4 Spring Onions, cut on the bias
2 Red Peppers, roasted, peeled, seeded and cut into 0.6 cm strips
1 Tablespoon Lemon Juice
2 Tablespoons Olive Oil
Todd Gray's “Cola” BBQ Sauce
2 Cups Applewood Bacon, diced
1 Small Vidalia Onion, cut into large dice
1 Tablespoon Ground Sumac, available in specialty and Middle Eastern food stores
1 Tablespoon Ground Dried Chipotle Pepper
1 ½ teaspoon Red Pepper flakes
3 cups Apple Cider Vinegar
2 cups Coca Cola
2 cups Ketchup
Salt & Black Pepper to taste
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