Roast Venison Loin w Fried & Mashed Sweet Potatoes
Yield: 4 servings
2 lb Venison loin or substitute Lean beef
4 Figs; diced
1 c Port wine
2 c Veal demiglace
Few drops of lemon juice
3 Sweet potatoes; medium size
1/2 c To 3/4 cup milk; hot
5 T Butter
Salt/pepper to taste
Fried Sweet Potatoes:
1 Sweet potato
To make venison: Pre-heat oven to 400-degrees. Place a heavy skillet on high heat and add
just enough salad oil to coat the bottom of the pan. While the pan is heating, season the
venison loin with salt and pepper. When the pan is hot, sear off the venison on all sides.
Transfer to the oven and roast for approximately 10 minutes (medium rare) or until desired
doneness. Remove venison from the oven and allow to sit for five minutes before slicing.
To prepare fig and port wine sauce: Add diced figs to the pan and cook over low heat until
soft; add port wine and reduce in volume by 3/4. Add veal demiglace and simmer until it
has reduced by half. Season to taste with salt and pepper and a few drops of lemon juice.
Keep the sauce hot.
To prepare mashed sweet potatoes: Peel the potatoes and cut three of them into quarters.
(Reserve the fourth potato for frying.) Transfer them to a pot and cover with cold water.
Bring to a boil and simmer gently for 20-30 minutes. Drain into a colander and return the
warm potatoes back to the pot. Keeping on very low heat; slowly add the hot milk while
mashing the potatoes with a fork or a potato masher. Transfer to a warm bowl and whisk in
butter until light and fluffy. Season to taste with salt and pepper.
To prepare fried sweet potatoes: Heat the vegetable oil in a pot very slowly to 375
degrees. Slice the remaining potato as thinly as possible. Soak slices in cold water for
15 minutes, changing the water twice. Drain the water and dry the potato slices well. When
the oil is ready, add the potato slices one by one, turning frequently. Cook until golden
and turn out onto paper towels. Season with salt.
Source: Good Taste
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