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Add a photoServings: 4
Ingredients
- 2 lb Venison loin or possibly substitute
- Â Â Lean beef
- Â Â Salad oil
- Â Â Salt/pepper
- 4 x Figs, diced
- 1 c. Port wine
- 2 c. Veal demiglace
- Â Â Few drops of lemon juice
- 3 x Sweet potatoes, medium size
- 1/2 c. To 3/4 c. lowfat milk, warm
- 5 Tbsp. Butter
- Â Â Salt/pepper to taste
- 1 x Sweet potato
- Â Â Vegetable oil
- Â Â Salt
Directions
- To make venison: Pre-heat oven to 400-degrees. Place a heavy skillet on high heat and add in just sufficient 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 warm, sear off the venison on all sides. Transfer to the oven and roast for approximately 10 min (medium rare) or possibly till desired doneness. Remove venison from the oven and allow to sit for five min before slicing.
- To prepare fig and port wine sauce: Add in diced figs to the pan and cook over low heat till soft; add in port wine and reduce in volume by 3/4. Add in veal demiglace and simmer till it has reduced by half. Season to taste with salt and pepper and a few drops of lemon juice. Keep the sauce warm.
- 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 cool water. Bring to a boil and simmer gently for 20-30 min. Drain into a colander and return the hot potatoes back to the pot. Keeping on very low heat; slowly add in the warm lowfat milk while mashing the potatoes with a fork or possibly a potato masher. Transfer to a hot bowl and whisk in butter till 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 cool water for 15 min, changing the water twice. Drain the water and dry the potato slices well. When the oil is ready, add in the potato slices one by one, turning frequently. Cook till golden brown and turn out onto paper towels. Season with salt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 4 servings | |
| Calories 647 | |
| Calories from Fat 332 | 51% |
| Total Fat 37.2g | 47% |
| Saturated Fat 13.57g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 339mg | 14% |
| Potassium 922mg | 26% |
| Total Carbs 62.22g | 17% |
| Dietary Fiber 4.2g | 14% |
| Sugars 42.37g | 28% |
| Protein 4.38g | 7% |
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