Venison Sirloin with Sweet Potato Puree
Seared venison sirloin gets a gourmet upgrade paired with a silky, lemon-brightened sweet potato puree—an elegant but easy dish for a special occasion.
Ingredients
- 1 lb venison (leg muscle/sirloin)
- 3 large sweet potatoes
- 1 1/3 C chicken stock
- 1/2 t lemon juice
- 1/4 t salt
- Additional salt & pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Trim the silverskin from the leg muscle and cut/trim it into two pieces of similar size and relatively uniform shape.
- Peel the sweet potatoes and cut them into large cubes.
- Put the cubed sweet potatoes in a large pot and cover them with salted water.
- Bring the water to a simmer and cook until the cubes are knife tender, about 20 minutes depending on cube size.
- Drain off the water and add the potatoes to a blender with the chicken stock, 1/4 teaspoon salt, and lemon juice; blend to a smooth puree.
- Season the venison with salt and 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°F for rare, 130°F 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 needed, then spread some of it on each plate.
- Top the sweet potato puree with venison medallions and serve.
Cook’s Notes
Use a meat thermometer to nail your preferred doneness, since venison is very lean and easily overcooked; pulling it a few degrees before your target temp accounts for carryover cooking during the rest.
Ingredient Swaps
Venison sirloin can be swapped with backstrap or a lean beef tenderloin, and the chicken stock in the puree can be replaced with vegetable stock for a lighter flavor.
Serving Suggestions
Plate the puree first, then fan the sliced venison medallions on top for a restaurant-style presentation; a simple green vegetable like sautéed spinach or roasted asparagus rounds out the meal.
Storage & Reheating
Store leftover venison and puree separately in airtight containers in the fridge for up to 3 days; gently reheat the venison in a low oven to avoid drying it out, and warm the puree in a saucepan with a splash of stock.
Common Questions
How do I know when the venison is done without a thermometer?
Press the meat gently—rare will feel soft and springy, while medium-rare has slightly more resistance; however, using a meat thermometer is the most reliable method for lean venison.
Why does the venison need to rest before slicing?
Resting allows the juices to redistribute throughout the meat, so slicing too early will cause them to run out and leave the venison drier.
Can I make the sweet potato puree ahead of time?
Yes, you can prepare the puree a day in advance and store it in the fridge, then gently rewarm it in a frying pan or saucepan before serving.