This recipe elevates venison sirloin to a gourmet experience, pairing its rich, savory flavor with the subtle sweetness of sweet potato puree.
The result is a sophisticated dish that’s perfect for a special occasion, yet surprisingly simple to prepare.
Venison Sirloin with Sweet Potato Puree
A satisfying wild game meal with the sweet taste of potato puree and perfect seasonings.
Ingredients
- 1 lb Venison
- 3 Large Sweet Potatoes
- 1 1/3 C Chicken Stock
- ½ t Lemon Juice
- ¼ t Salt
- Additional Salt & Pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Trim the silverskin from the leg muscle & cut/trim it into two pieces of similar size & relatively uniform shape.
- Peel the sweet potatoes and cut them into large cubes.
- Put the cubed sweet potatoes in a large pot & cover them with salted water. Bring the water to a simmer and cook until the cubes are knife tender (about 20 minutes, depending on the cube size).
- Drain off the water and add them in a blender with the cup and a third of chicken stock, quarter teaspoon of salt and lemon juice, blending to a smooth puree.
- Season the venison with salt & pepper. Oil a frying pan and get it hot over high heat. Sear the venison pieces, turning, until they develop a browned crust on all sides.
- Move the pan to the oven and roast until the venison reaches your desired doneness (125 degrees for rare, 130 for medium rare).
- Pull the venison out of the oven and put it on a clean plate to rest, loosely tented with foil, for 15 minutes.
- Slice the venison, cutting against the grain.
- Rewarm the sweet potato puree in a frying pan if you need to, then spread some of it on each plate.
- Top the sweet potato puree with venison medallions, Serve.