Makes 8 servings. Char Siu is a popular Cantonese charred roasted pork dish marinated in a sweet and spicy barbecue sauce. This venison version is marinated in a sweet and spicy blackberry sauce and then quickly roasted in a hot oven, producing a thin crust on the outside while still maintaining moisture on the inside. And it’s so tender you may not even need a knife to eat it. Get ready to discover your new favorite way to eat venison.
2 cups blackberry preserves
¼ teaspoon minced garlic
¼ cup finely chopped red bell pepper
¼ cup finely chopped red onion
2 teaspoons finely chopped pickled jalapeño peppers
1 ½ teaspoons balsamic vinegar
1 tablespoon soy sauce
2 (2-pound) venison tenderloins
Combine the preserves, garlic, red bell pepper, onion, jalapeños, and vinegar in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium and cook for 8 minutes. Reduce the heat to low and cook for 18 to 20 minutes. Remove from the heat and let cool slightly and thicken for 5 minutes.
Combine the blackberry glaze and soy sauce in a blender jar and blend until smooth. In a small bowl reserve a few tablespoons of the glaze to brush on the cooked meat.
Place the tenderloins in a shallow rectangular dish. Pour the glaze mixture over the top and toss to coat. Cover and refrigerate for 2 hours or overnight.
Preheat the oven to 475 degrees F. Line a baking sheet with aluminum foil and top with a wire rack.
Remove the venison tenderloins from the marinade and place on the wire rack. Reserve the marinade. Bake on the top rack of the oven for 15 minutes, basting with the marinade every 5 minutes. Transfer to a cutting board and let stand for 5 minutes. Meanwhile, heat the reserved glaze, brush over the tops of the tenderloins, and slice the meat into about 1-inch-thick slices on a diagonal.
Makes 8 servings.
Note: For a reduced-sugar option, use Blackberry Refrigerator Preserves (see recipe on page 21) in the glaze.