1 teaspoon kosher salt
4½ pounds pears, peeled, cored, cut into ½-inch dice
1 tablespoon minced ginger
3 cup white wine vinegar
3 roasted red peppers, peeled, seeded, cut into ½-inch dice
3 whole roasted poblano peppers or ancho chillies, peeled, seeded, cut into ½-inch dice
¾ cup whole roasted jalapeños
1/8 cup honey
3 cups light brown sugar
½ teaspoon turmeric
1/8 cup soy sauce
1 tablespoon dry mustard
1/8 cup cornstarch
½ cup dried cranberries
1 Cervena venison loin
2 tablespoons smoked sea salt
2 tablespoons freshly ground black pepper
1 tablespoon olive oil
For the Poblano-Cranberry Chutney:
In a non-reactive saucepot, combine the salt, pears, ginger, vinegar, red peppers, chilies, jalapeños, honey, brown sugar, turmeric, soy sauce, and mustard. Bring to a boil and reduce heat to a moderate simmer. Cook slowly for 45 minutes. Create a slurry with the cornstarch, and add to the chutney until it coats the back of a spoon. Remove from heat, add dried cranberries, and refrigerate.
For the Smoked Salt-crusted Cervena Venison:
Preheat oven to 375°F. Coat venison liberally with salt and pepper. Heat olive oil in a cast iron skillet on high heat; sear all sides of venison until browned, about 2 minutes total. Finish cooking in the oven for 4 minutes, until medium rare. Rest venison 3 minutes before slicing.
To Assemble and Serve:
Slice medallions of Smoked Salt-crusted Cervena venison and plate. Finish with a dollop of Poblano-Cranberry Chutney and blue cheese.