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1
Preheat the oven to 400 degrees F. Season the potatoes with olive oil, salt and pepper.
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2
Place in the oven and roast until tender, about 1 hour.
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3
Remove from the oven and peel away the skin from each potato.
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4
Place the potatoes in a saucepan over medium heat.
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5
Add the butter.
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6
Season with salt and pepper.
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7
Using a hand-held masher, mash the potatoes until they are slightly smooth.
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8
Add the cream and incorporate thoroughly.
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9
Add the bourbon to taste.
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10
Reason with salt and pepper.
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11
Set aside, keeping warm.
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12
Prepare the smoker using the cinnamon sticks instead of the wood chips.
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13
Season the loin with the olive oil, salt and pepper.
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14
Place in the smoker, cover and smoke for 15 to 20 minutes.
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15
Remove from the smoker.
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16
In a large saute pan, over medium heat, add 2 tablespoons of the vegetable oil.
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17
When the pan is hot, sear the loin for 2 to 3 minutes on each side.
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18
In saute pan, over medium heat, combine the remaining 2 tablespoons of olive oil and flour.
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19
Mix well.
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20
Cook for about 10 minutes for a dark roux or until the color of chocolate, stirring constantly.
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21
Add the onions.
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22
Season with salt and pepper.
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23
Cook until the onions are wilted, about 6 minutes.
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24
Stir in the veal stock and bring to a boil.
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25
Reduce the heat to medium low and simmer for 30 minutes.
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26
Reseason if necessary.
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27
Remove from the heat and keep warm.
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28
Place loin in the oven and roast for about 20 minutes for medium rare.
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29
Remove from the oven and rest for 5 minutes before slicing.
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30
Place a spoonful of the sweet potatoes in the center of each plate.
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31
Mound the greens around the sweet potatoes.
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32
Lay the slices of venison around the potatoes.
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33
Spoon some of the gravy over the meat.
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34
Garnish with green onions.
