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1
Cut the vanilla bean in half lengthwise and scrape the seeds into a small heavy saucepan, adding the pod also.
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2
Add the sugar, water, ginger, and zest and bring to a boil to make a syrup.
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3
Place diced sweet potatoes in a medium skillet, pour syrup over top, and cook over medium heat for 5 minutes, or until just tender.
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4
Alternatively, place diced sweet potato in a casserole dish, drizzle syrup over, and cook in a preheated 350 degree F oven for 5 minutes, or until just tender.
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5
Set aside and keep warm.
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6
Meanwhile, melt 4 tablespoons butter in a nonstick skillet over medium heat.
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7
Add onions and sugar and cook very gently until onions are golden brown.
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8
Add chicken stock, a little at a time, to deglaze pan, and continue cooking until most of the liquid is evaporated and the onions are tender.
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9
Set aside and keep warm.
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10
In another nonstick skillet, cook the bacon over medium heat until edges start to become golden brown.
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11
Set aside and keep warm.
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12
In a large skillet, heat olive oil over medium heat.
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13
Add venison and sear meat on all sides until golden brown.
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14
Add 1 tablespoon butter and continue to cook until meat is medium-rare.
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15
Remove meat from heat and let rest for 5 minutes.
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16
Cut each piece into 3 slices.
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17
To the skillet, add the bacon, sweet potato, and pearl onions, and stir to combine.
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18
Cook over medium heat until warmed through.
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19
Scatter parsley over top.
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20
Plate by placing a small pile of potato mixture just off-center on each of 4 plates.
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21
Fan venison slices across plate and drizzle any leftover pan juices on top of the meat.
