To make venison
Pre-heat oven to 400-degrees. Place a
heavy skillet on high heat and add just enough 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 hot,
sear off the venison on all sides. Transfer to the oven and
roast for approximately 10 minutes (medium rare) or until
desired doneness. Remove venison from the oven and allow to
sit for five minutes before slicing.
To prepare fig and port wine sauce
Add diced figs to the pan and cook
over low heat until soft; add port wine and reduce in volume
by 3/4. Add veal demiglace and simmer until it has reduced
by half. Season to taste with salt and pepper and a few
drops of lemon juice. Keep the sauce hot.
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 cold water. Bring to a
boil and simmer gently for 20-30 minutes. Drain into a
colander and return the warm potatoes back to the pot.
Keeping on very low heat; slowly add the hot milk while
mashing the potatoes with a fork or a potato masher.
Transfer to a warm bowl and whisk in butter until 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 cold water for 15 minutes,
changing the water twice. Drain the water and dry the potato
slices well. When the oil is ready, add the potato slices
one by one, turning frequently. Cook until golden and turn
out onto paper towels. Season with salt.
