INGREDIENTS

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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