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Ingredients
- 2 lb sweet potatoes Extra virgin olive oil to taste Salt to taste Freshly-grnd black pepper to taste
- 4 Tbsp. butter
- 1/4 c. heavy cream Kentucky Bourbon to taste
- 1 x recipe Southern Cooked Greens II (see recipe)
- 2 Tbsp. minced green onions Fresh cinnamon sticks as needed
- 2 lb venison loin
- 4 Tbsp. vegetable oil
- 2 Tbsp. flour
- 2 c. thinly-sliced onions
- 2 1/2 c. veal stock
Directions
- Preheat the oven to 400 degrees. Season the potatoes with extra virgin olive oil, salt and pepper. Place in the oven and roast till tender, about 1 hour. Remove from the oven and peel away the skin from each potato.
- Place the potatoes in a saucepan over medium heat. Add in the butter. Season with salt and pepper. Using a hand-held masher, mash the potatoes till they are slightly smooth. Add in the cream and incorporate thoroughly. Add in the bourbon to taste. Reason with salt and pepper. Set aside, keeping hot.
- Prepare the smoker using the cinnamon sticks instead of the wood chips. Season the loin with the extra virgin olive oil, salt and pepper. Place in the smoker, cover and smoke for 15 to 20 min. Remove from the smoker.
- In a large saute/fry pan, over medium heat, add in 2 Tbsp. of the vegetable oil. When the pan is warm, sear the loin for 2 to 3 min on each side.
- In saute/fry pan, over medium heat, combine the remaining 2 Tbsp. of extra virgin olive oil and flour. Mix well. Cook for about 10 min for a dark roux or possibly till the color of chocolate, stirring constantly. Add in the onions. Season with salt and pepper. Cook till the onions are wilted, about 6 min. Stir in the veal stock and bring to a boil. Reduce the heat to medium-low and simmer for 30 min. Reseason if necessary. Remove from the heat and keep hot.
- Place loin in the oven and roast for about 20 min for medium-rare. Remove from the oven and rest for 5 min before slicing. Place a spoonful of the sweet potatoes in the center of each plate. Mound the greens around the sweet potatoes. Lay the slices of venison around the potatoes. Spoon some of the gravy over the meat. Garnish with green onions.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 225 | 58% |
| Total Fat 25.57g | 32% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.35g | |
| Cholesterol 31mg | 10% |
| Sodium 661mg | 28% |
| Potassium 647mg | 18% |
| Total Carbs 36.12g | 10% |
| Dietary Fiber 5.1g | 17% |
| Sugars 6.91g | 5% |
| Protein 4.85g | 8% |
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