Dried Venison Or Smoked Pork Butts Or Loin Recipes

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VENISON LOIN WITH SWEET POTATO, PEARL ONIONS, AND SMOKED BACON



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

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

1 vanilla bean
2 ounces sugar
1 1/4 cups water
One 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
Four 8-ounce portions of venison loin
1 cup chopped flat-leaf parsley, leaves only

Steps:

  • 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.

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