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1
Combine gin, port, thyme and juniper berries in a medium shallow baking dish.
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2
Add the venison and turn to coat.
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3
Cover and marinate in refrigerator for 30 minutes.
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4
Heat oil in a large saute pan over high heat until almost smoking.
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5
Remove the venison from the marinade and shake off excess.
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6
Season with salt and pepper, to taste.
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7
Cook on 1 side until golden brown.
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8
Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes.
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9
Serve with the sauce and Sweet Potato and Plaintain puree.
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10
Heat butter in a medium saucepan over medium-high heat.
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11
Add the onions, celery, garlic, and carrots and cook until soft.
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12
Raise the heat to high and add the port, cook until dry.
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13
Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed.
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14
Finish with the cold butter and season with salt and pepper, to taste.
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15
Preheat oven to 375 degrees F.
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16
Place potatoes and plantains on a large baking sheet and roast until the potatoes are soft, about 50 to 60 minutes and the plantains are completely black.
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17
Slice each potato in half lengthwise, scoop out the flesh and place it in the bowl of a large food processor.
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18
Peel the plantains and add the flesh to the sweet potatoes.
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19
Add the butter, salt, cinnamon and 1/4 cup maple syrup and process until smooth.
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20
Add the cream and pulse until combined.
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21
Place the puree into a medium baking dish and place in the oven for 10 minutes to heat through.
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22
Remove and drizzle the top with the remaining 2 tablespoons of maple syrup and serve.
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23
Ease of preparation: easy
