Season 1 Episode 3 Pan-Seared Venison with Coal Roasted Sweet Potatoes and Pepper Relish Recipe Chef Andrew Zimmern butchers and trims his favorite tender cuts from the venison leg, grills the meat over an open fire and serves it with coal-roasted sweet potatoes and a sweet and spicy pepper relish. Serves: 4-6 Print Recipe Sweet Potatoes 5 medium sweet potatoes Salt 2 tablespoons smoked brown sugar 3 tablespoons goat butter Pepper Relish 2 cups chopped onions 1 tablespoon black peppercorns Several fresh bay leaves Pinch of nutmeg Pinch of cloves 1 cup apple cider vinegar 1 cup sugar 3 cups chopped mixed hot and sweet peppers Venison 2 garlic cloves, smashed 1/4 cup olive oil Pepper Salt 1/4 cup juniper berries, crushed 3 sprigs fresh rosemary 3 pounds trimmed tender cuts from the venison leg, loin or backstrap (or roughly 10 ounces pre-cooked trimmed weight per person) Directions First, make the sweet potatoes. Create a tray out of aluminum foil, and lay the sweet potatoes in it before placing them directly over hot coals. Roast for about an hour, or until completely cooked through. Once the potatoes are tender, peel the skin off, place potatoes in a mixing bowl and mash with salt, smoked brown sugar and goat butter. Reserve. Meanwhile, combine onions, peppercorns, bay leaves, nutmeg, cloves, vinegar and sugar in a sauce pan and simmer gently over medium heat while you chop your peppers. Add the chopped mixed peppers, season with salt. Simmer slowly until liquid is syrupy and thick, about 30 to 40 minutes. Next, prepare the venison. In a mixing bowl, combine smashed garlic cloves, olive oil, fresh ground pepper, salt and juniper. Add the venison and toss to coat. You can marinate it in this mixture for up to 24 hours. Prepare your fire for grilling over high direct heat. Grill the venison pieces for 6 minutes per side or until just past medium rare, depending on their size, then let it rest for at least 10 minutes. Serve with the mashed sweet potatoes and pepper relish.