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