Photo: Venison Loin with Sweet Potato, Pearl Onions, and Smoked Bacon Recipe
Ingredients
- 1 vanilla bean
- 2 ounces sugar
- 1 1/4 cups water
- 1 (1/2-inch) piece fresh ginger, peeled and minced
- 1 lemon, zested
- 2 large sweet potatoes, small diced
- 5 tablespoons butter
- 20 pearl onions, cleaned
- 1-ounce sugar
- 1/2 cup chicken stock
- 8 ounces smoked bacon, diced small
- 2 to 3 tablespoons olive oil
- 4 (8 ounce) portions of venison loin
- 1 cup chopped flat-leaf parsley, leaves only
Directions
Cut the vanilla bean in half lengthwise and scrape the seeds into a small heavy saucepan, adding the pod also. Add the sugar, water, ginger, and zest and bring to a boil to make a syrup. Place diced sweet potatoes in a medium skillet, pour syrup over top, and cook over medium heat for 5 minutes, or until just tender. Alternatively, place diced sweet potato in a casserole dish, drizzle syrup over, and cook in a preheated 350 degree F oven for 5 minutes, or until just tender. Set aside and keep warm.
Meanwhile, melt 4 tablespoons butter in a nonstick skillet over medium heat. Add onions and sugar and cook very gently until onions are golden brown. Add chicken stock, a little at a time, to deglaze pan, and continue cooking until most of the liquid is evaporated and the onions are tender. Set aside and keep warm.
In another nonstick skillet, cook the bacon over medium heat until edges start to become golden brown. Set aside and keep warm.
In a large skillet, heat olive oil over medium heat. Add venison and sear meat on all sides until golden brown. Add 1 tablespoon butter and continue to cook until meat is medium-rare. Remove meat from heat and let rest for 5 minutes. Cut each piece into 3 slices.
To the skillet, add the bacon, sweet potato, and pearl onions, and stir to combine. Cook over medium heat until warmed through. Scatter parsley over top. Plate by placing a small pile of potato mixture just off-center on each of 4 plates. Fan venison slices across plate and drizzle any leftover pan juices on top of the meat.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By andrew_11640638
State College, PA
on December 08, 2009
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This is a great recipe if you're trying get away from that "worschestershire/soy sauce & onions" typical venison preparation. The flavors are delicate and sweet.
What was more surprising was the Sweet Potato! We had family who don't even like sweet potato eat it up! We will definitely make the potato for another holiday.
For the sweet potato, back the cubes and syrup for 15 minutes and then add it to the other sauce-onion mixture in a saucepan and keep warm.
By csanetti_12400494
Stratford, 45
on December 01, 2009
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This is only the second time I've ever made venison & it was one of the best meals I've ever had in my life! I had my neighbors over and we all agreed, worthy of a meal at any 5 star restaurant! It took me a lot longer than their time estimates, but it was absolutely worth it!
By joshua.hodge_11...
New Braunfels, TX
on February 20, 2009
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My thirteen year old son and I sat out to make a special dinner for mom because she had to work late one night. It took us way longer than the prep time with a clumsy teenager in the room with sharp objects, Yikes! I forgot to sprinkle my parsley on at the end so I can?t comment on how that affects the taste but....These potatoes are amazing! I read all the comments before trying to make this recipe. A comment on the cook time for the potatoes, I diced them down to about approximately half inch long by quarter inch square pieces. They cooked very quickly at about 5 minutes and the size was nice to handle once plated. All of the taste complemented the venison perfectly including some of the sauce left in the pan from the onions. I?ll definitely cook this again, and highly recommend it.
Read all 7 reviews