Spice Rubbed Medallions of Venison with Balsamic Blackberry Reduction and Whipped Sweet Potato Puree

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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For the venison:
2 tsp nutmeg
2 tsp allspice
2 Guajillo chiles, toasted and ground
1 tsp salt
1/2 tsp black pepper
6 venison medallions
1 Tbsp olive oil
1 Tbsp butter

For the Balsamic Blackberry reduction:
6 oz blackberries
2 Tbsp sugar
1 Tbsp butter
1/2 cup balsamic vinegar

For the sweet potatoes:
3 large sweet potatoes
1/2 cup cream
2 Tbsp butter
1/2 tsp vanilla extract

To assemble:
Rosemary sprigs


For the venison:
Combine nutmeg, allspice, ground chilies, salt, and pepper. Rub the venison medallions all over. Heat oil and butter in a large skillet. Brown medallions quickly on each side for about 2-3 minutes. Remove from heat and let the meat rest for a few minutes.

For the balsamic blackberry reduction:

Melt butter in a saucepan. Add blackberries and sugar. Cook for about 2-3 minutes, stirring occasionally. Pour balsamic vinegar and bring to boil quickly. Take off the heat and puree with an immersion blender. Strain and return back to the saucepan. Cook on low heat until the mixture reduces by half and the reduction is thick and smooth. Season with salt and pepper to taste. Keep warm until ready to serve.

For the sweet potatoes:
Wash whole unpeeled sweet potatoes and cover with water. Cook for about 30-40 minutes until soft. Cool a little and peel. Cut in chunks and place in a large bowl along with butter, cream, and vanilla extract. Whip with a mixer until smooth and airy. Warm up before serving.

To assemble:
Place whipped sweet potatoes in the center of a serving plate. Top with a venison medallion. Spoon the reduction on top of the medallion and around sweet potatoes. Garnish with a sprig of rosemary.

From fivestarfoodie.com