INGREDIENTS

INSTRUCTIONS

NORMA WRENN
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: Premier Issue
Posted to FOODWINE Digest 02 Mar 97 by Arnold Elser <PastryWiz@MSN.COM> on
Mar 3, 1997.

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