Peppered Venison Steak

For The Sauce (make 1st)

Heat a suitable pot over medium heat and add the olive oil. Add the shallots, garlic and ginger and saute until you smell the aroma. Add the chili, cinnamon, anise, black beans, tomato, veal stock and both wines and bring to a boil. Reduce the heat to a slow simmer and cook until the liquid is reduced by one quarter. Remove from the fire, add the butter, soy sauce and sesame oil then season to taste and keep warm until ready to serve. Stir in the cilantro just before serving.

Prepare Potatoes (make 2nd)

Wash the sweet potatoes then steam them in a steamer for 30 minutes or until a fork easily pierces the center. Allow them to cool then peel the skins off and put the potato through medium plate of a food mill.

For The Sweet Potato Puree

In a suitable pot, combine the pureed potatoes with the milk and coconut milk. Place the pot over medium heat and stir the ingredients together. Adjust the consistency with additional milk. Season to taste with salt and pepper and keep warm until ready to serve.

Prepare the Venison

Check to see that all fat cover and bone fragments are removed from the venison loin. Brush the meat lightly with olive oil. Combine the potato flakes with the black pepper and ginger and roll the meat in this mixture to evenly coat.

Heat a saute pan over medium-high heat and add the olive oil. Sear the venison on all sides until golden brown. Transfer the pan to a 400 degree F. oven and roast until medium rare or to desired doneness, between 5 and 8 minutes.

Complete The Dish and Plate

After cooking the venison, allow it to rest at room temperature for about 5 minutes. Spoon the potato puree into the center of each plate. Slice the venison into 16 slices and place four over each mound of potato puree. Ladle the sauce around the puree and garnish with sprigs of cilantro.