2 pound venison loin, trimmed
10 cloves of garlic, peeled
2 tablespoons olive oil
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
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