- 2 pound venison loin, trimmed
- 10 garlic cloves, peeled
- 2 tablespoons olive oil
- Coarsely ground black pepper
- 4 cups vegetable oil
- 1 sweet potato, peeled and cut into curls
- 1 tablespoon chopped fresh parsley leaves
- 2 tablespoons chopped shallots
- 1 teaspoon chopped garlic
- 2 cups assorted berries, washed and stemmed, (sliced if needed)
- 2 cups veal reduction
- 1 tablespoon honey
- 2 tablespoons butter
- Make 10 slits in the loin and stuff each slit with 1 garlic clove. Rub the entire loin with 1 tablespoon of the olive oil. Season with salt and pepper. Heat a large skillet over medium heat. Add the venison and sear, turning with tongs, for 6 minutes on each side for medium-rare. Remove from the pan and let rest for a 10 minutes before slicing.
- Heat the vegetable oil in a medium pot over high heat to 350 degrees F. Add the sweet potato curls and fry until golden and crisp, about 2 minutes. Drain on paper towels. Lightly season with salt and sprinkle with the chopped parsley. Set aside.
- In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the shallots, garlic and berries, and cook, stirring, for 2 minutes. Add the reduction and bring to a boil. Reduce the heat to medium and simmer for 8 minutes. Remove from the heat. Using a hand-held blender, puree until smooth. Strain the sauce through a fine-mesh strainer and discard the seeds. Place the sauce in a clean pan. Add the honey and butter and whisk until smooth.
- To serve, cut the venison into 1/2-inch thick slices and divide among 6 dinner plates. Top with the sauce and garnish with the fried sweet potato curls.