Recipe courtesy of Emeril Lagasse
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Yield:
6 to 8 servings

Ingredients

  • 2 pound venison loin, trimmed
  • 10 cloves of garlic, peeled
  • 2 tablespoons olive oil
  • Salt
  • Fresh coarse black pepper
  • 1 sweet potatoes, peeled, cut into curls and fried until golden
  • 1 tablespoon chopped fresh parsley leaves
  • Drizzle of olive oil
  • 2 tablespoons chopped shallots
  • 1 teaspoon chopped garlic
  • 2 cups assorted berries, washed and stemmed, (sliced if needed)
  • 2 cups veal reduction
  • 1 tablespoon honey
  • 2 tablespoons butter

Directions

Make 10 slits in the loin. Stuff each slit with a garlic clove. Rub the entire loin with olive oil. Season with salt and pepper. Heat a large saute pan, over medium heat. When the pan is hot, add the venison and sear for 5 to 6 minutes on each side. Remove from the pan and let rest for a couple of minutes before slicing. In a saute pan, over medium heat, add the oil. When the pan is hot, add the shallots, garlic and berries. Season with salt and pepper. Saute for 2 minutes. Add the reduction and bring to a boil. Reduce the heat to medium and simmer for 10 minutes. Using a hand-held blender or blender, puree until smooth. Strain the sauce, discarding the seeds. Rinse out the saucepan and place the sauce back into the pan. Stir in the honey and whisk in the butter.

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