Venison Steak with Tomato-Basil Butter Sauce
SWEET POTATO MASH:
- 1 1/2 pounds sweet potatoes, peeled and chopped
- 1/2 cup heavy cream
- 4 tablespoons (1/2 stick) butter
- Salt and freshly ground black pepper
- 4 cups canola oil
- 1 white or yellow onion
- Four 8-ounce venison strip loin steaks
- Salt and freshly ground white pepper
- 1/2 cup all-purpose flour
- 2 tablespoons canola oil
TOMATO-BASIL BUTTER SAUCE:
For the sweet potato mash: Add the sweet potatoes to a medium saucepan and cover with water. Bring to a boil over medium-high heat, lower to a simmer and simmer until tender. Drain and remove to a mixing bowl. Add the cream, butter and some salt and pepper and beat until smooth. Keep warm.
Preheat the oven to 400 degrees F.
For the tobacco onions: Heat the canola oil to 350 degrees F in a large saucepan set over medium heat. Cut the onion into very thin slices and separate the rings. Add the onions to the hot oil and fry until dark brown, about 20 seconds. Place on a cloth or paper towel to drain. Set aside.
For the venison steaks: Season the steaks with salt and white pepper and dust each side in flour. Heat the canola oil in an ovensafe saute pan or skillet over medium-high heat until almost smoking. Add the steaks and sear on both sides. Transfer to the oven for 10 to 12 minutes or to desired doneness. Remove the steaks from the pan and keep warm.
For the tomato-basil butter sauce: Put the venison pan over medium heat, add the tomato and garlic and saute lightly. Add the wine and veal glace and cook until reduced by half. Reduce the heat to low and whisk in the butter a little at a time until fully incorporated. Stir in the basil.
Put a serving of sweet potato mash on 4 separate plates and top with a venison steak, some tomato-basil butter sauce and tobacco onions. Serve immediately.