1000. SEARED LANAI VENISON with FOIE GRAS SWEET POTATO and BACON HASH

6 oz. Okinawan sweet potato, medium dice
6 oz. sweet potato, medium dice
6 oz. Yukon gold potato, medium dice
1/2 cup red pepper, medium dice
1/2 cup cup green pepper, medium dice
1/2 cup cup yellow pepper, medium dice
1/2 cup cup Maui onion, medium dice
2 oz. foie gras, medium dice
2 oz. smoked apple bacon, medium dice
olive oil
1 oz. butter

Place all the potatoes into boiling salted water and cook for 4 minutes. Drain and set aside. Heat the oil and better and saut� the peppers, onion and half of the bacon. Add the potatoes and season.


Venison:

4 pieces Strip Loin of Lanai Venison (6 ounces each)
olive oil
seasoning

Season the venison and brush with olive oil. Place on the grill and cook for three minutes. Turn the venison and brush with oil. Cook for another three minutes or until medium rare.


Sauce:

1 cup beef broth
1/2 cup merlot wine
1 oz. smoked apple bacon
2 oz. foie gras
1 oz. butter

Heat a sauce pan until very hot. Add the foie gras and cook for one minute. Take out the foie gras and add it to the potatoes. Add the bacon the hot pan and cook for two minutes. Add the wine and reduce by half then add the broth and again reduce by half. Finish with butter and season.


Place the potatoes in the middle of the plate, next slice the venison in half and present it on top. Spoon the sauce over and around the plate.


courtesy of: Puna Fresh Foods, Keaau Shopping Center, 16-586 Old Volcano Road, Keaau, Hawaii 96749-8115