| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Hawaiian | Chef, Hawaiian, Meats, Vegetables | 4 | Servings |
INGREDIENTS
| lb Venison loin or substitute | ||
| Figs, diced | ||
| c Port wine | ||
| c Veal demiglace | ||
| Sweet potatoes, medium size | ||
| 1 | c To 3/4 cup milk, hot | |
| tb Butter | ||
| Sweet potato | ||
| 3/4 | veal demiglace and simmer until it has reduced by , veal demiglace and simmer until it has reduced by half. |
INSTRUCTIONS
Venison : Lean beef : Salad oil : Salt/pepper Sauce : Few drops of lemon juice : Mashed Potatoes: : Salt/pepper to taste : Fried Sweet Potatoes: : Vegetable oil : Salt 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 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: Premier Issue Posted to FOODWINE Digest 02 Mar 97 by Arnold Elser <PastryWiz@MSN.COM> on Mar 3, 1997.
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