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1
For the potatoes: Peel the potatoes and cut into 1-inch chunks.
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2
Place the potatoes in a large saucepan of cold, salted water.
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3
Bring the water to a boil over high heat.
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4
When the water boils, lower the heat to medium and simmer the potatoes until they're fork tender, 15 to 20 minutes.
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5
For the venison: Season both sides of the venison tenderloins with salt and pepper.
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6
Heat a large saute pan over high heat and add the oil.
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7
When the oil is hot, but not smoking, add the tenderloins.
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8
Reduce the heat to medium and sear the tenderloins on all sides, 3 to 4 minutes per side.
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9
Remove the loins from the pan and let rest until ready to serve.
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10
For the potatoes: Drain the potatoes well and transfer to a bowl.
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11
Mash the potatoes until there are no lumps.
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12
Stir in the butter, nutmeg, cream, salt, and white pepper.
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13
Stir until creamy, adding more cream if needed.
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14
You want smooth, creamy potatoes.
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15
Taste and season with more salt and white pepper, if needed.
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16
For the sauce: In a small saucepan, combine all of the ingredients, except for the blueberries and butter.
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17
Bring the mixture to a boil over medium-high heat.
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18
Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes.
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19
Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter.
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20
Hold warm until serving.
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21
To plate: Spoon potatoes into the center of the plate.
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22
Slice the venison loin into 1/2-inch thick slices on a bias.
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23
Lay slices over potatoes.
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24
Top with sauce.
