Venison Loin with Sweet Potato, Pearl Onions, and Smoked Bacon

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

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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