Cervena Venison Chops, Truffled White Sweet Potatoes, and Huckleberry Sauce

Adapted by StarChefs.com
Yield: 4 servings


Truffled White Sweet Potatoes
3 medium white sweet potatoes, peeled and cut into 1-inch chunks
kosher salt
3 tablespoons butter
2 tablespoons white truffle oil
2 tablespoons heavy cream
white pepper
Huckleberry Sauce
1 cup Red wine
1 cup veal demi-glace
1 small red onion, halved
2 sprigs fresh thyme
1 sprig rosemary
1 tablespoon juniper berries
1 tablespoon sugar
1/3 cup huckleberries
freshly ground black pepper
2 butter
Cervena Venison Chops
8 venison chops, frenched
black pepper
3 tablespoons grapeseed oil


For the Truffled White Sweet Potatoes:

Place the sweet potatoes in a large saucepan and cover with cold water. Bring water to a boil over high heat. When the water boils, lower the heat to medium, and simmer until potatoes are fork tender, 15 to 20 minutes. Drain potatoes and transfer to a mixing bowl. Whip the potatoes until there are no lumps. Stir in the butter, truffle oil, cream, salt, and white pepper. Stir until creamy, adding more cream if needed.

Huckleberry Sauce:

In a small saucepan, combine the wine, demi-glace, red onion, thyme, rosemary, juniper, and sugar. Bring mixture to a boil over medium-high heat. Lower heat, add the huckleberries, and simmer until thickened, 8 to 10 minutes. Remove from heat, strain sauce back into the saucepan. Season with salt and pepper and then whisk in the butter. Hold warm.

For the Cervena Venison Chops:

Season venison with salt and pepper. Heat a large sauté pan over high heat and add the oil. When the oil is hot, but not smoking, add the chops, searing 2 minutes on each side. Remove the chops from the pan and rest.

To Assemble and Serve:

Plate a swipe of Truffled White Sweet Potatoes and top with a Cervena Vension Chop. Spoon Huckleberry Sauce onto the plate.