Venison with Sweet Potato Dauphinoise

  • prep time20 min
  • total time 198 min
  • serves 0
Lynn Crawford
Lynn Crawford Pitchin' In

Pan seared vension with a side sweet potato dauphinoise, roasted root vegetables and bakeapple chutney.

56 Ratings
Directions for: Venison with Sweet Potato Dauphinoise



1 small handful of fresh thyme, leaves picked

5 dried juniper berries

Sea salt and freshly ground black pepper

4 Tbsp olive oil

1 - 2lb. venison loin, trimmed

4 shallots, peeled and finely sliced

1 clove of garlic, peeled and finely sliced

1 cup red wine

2 Tbsp butter

Bakeapple Chutney

2 Tbsp olive oil

1 onion, thinly sliced

2 clove garlic, minced

½ tsp chili flakes

4 Tbsp sherry vinegar

4 Tbsp honey

1 Tbsp Dijon mustard

1 cup bakeapples

1 tsp thyme, chopped

Sweet Potato Dauphinoise

2 Tbsp butter

2 sweet potatoes peeled, thinly sliced into rounds

2 Tbsp thyme, chopped

2 shallots, sliced

1 cup grated Gruyere

1 ½ cup heavy cream

Salt and pepper

Honey Roasted Carrots

1 bunch fresh carrots, peeled

2 Tbsp extra-virgin olive oil

2 Tbsp honey

Salt and freshly ground black pepper, to taste

Rosemary Roasted Beets

6 medium red beets

4 clove garlic, minced

3 Tbsp rosemary, chopped

2 Tbsp olive oil

salt and pepper

1 Tbsp parsley, chopped




1. Grind the thyme and juniper berries in a pestle and mortar with a pinch of salt and pepper. Transfer to a baking dish. Add the olive oil and mix together. Pat the venison dry with some kitchen paper, and rub the oil mixture all over meat. Marinate for 1-2 hours in the refrigerator.

2. In a large skillet over medium-high heat, sear the meat on all sides, about 8-10 minutes for medium doneness. Remove it from the pan, and allow it to rest on a plate for 4 minutes, covered with foil. Reduce the heat under the pan to medium then add 2 tablespoon of olive oil, shallot and garlic. Cook until translucent and tender. Turn up the heat again, add the wine, and let it reduce by half. Simmer slowly for 4 minutes then remove the pan from the heat.

3. Add the butter and swirl the pan around to melt the butter into the sauce. Season to taste.

Bakeapple Chutney

1. In a large sauté pan over medium- high heat, add the oil, onion and garlic. Cook the onion until golden brown. Add the chili, vinegar, honey and mustard. Add the bakeapples and thyme. Cook for 20 minutes. Season with salt and freshly ground black pepper.

Sweet Potato Dauphinoise

1. Line a 9 by 9-inch pan with parchment, rub a little butter along the bottom and begin placing sweet potatoes over to cover. Season each layer with shallots slices, thyme, salt and pepper. Sprinkle grated Gruyere on top of each layer ending with a layer of seasoned sweet potatoes with cream poured over. Seal dauphinoise with foil and bake at 350*F for 40-50 minutes or until a knife slides through the potatoes easily. Remove parchment and slice into portions.

Honey Roasted Carrots

1. Preheat the oven to 450F. Cut the carrots into thirds, crosswise on a sharp diagonal. Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper. Place the carrots on a baking sheet in a single layer and bake for 25 minutes. Season with salt and freshly ground black pepper.

Rosemary Roasted Beets

1. Cut beet tops to leave 1 inch attached. Place on 16-inch piece of foil. Sprinkle with garlic, rosemary, 1 tablespoon of the oil, salt and pepper. Fold to form packet. Place on rimmed baking sheet and roast in 400F oven until fork-tender about 1 hour.

2. Wearing rubber gloves, peel and trim beets; cut into 1/4-inch (5 mm) thick slices. Drizzle with remaining oil. Sprinkle with parsley.


1. Slice the venison into 3/4 - inch slices and serve with Sweet Potatoes Dauphinoise, roasted carrots and beets. Garnish with the sauce and Bakeapple Chutney.

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