The Venison

1 loin venison, approx. 2 lbs, boned, cleaned of silver skin, cut into 12 medallions
2 Tbsp. cracked black pepper
2 Tbsp. olive oil
** sea salt and freshly ground black pepper

Pour olive oil in hot skillet. Season venison loin with sea salt and freshly ground black pepper. Sear venison on each side for approx. 2 minutes. Set aside. Degrease skillet.
Huckleberry Sauce
1 Tbsp. shallots, chopped
¼ cup merlot
2 Tbsp. balsamic vinegar
1 Tbsp. honey
1 cup beef stock
¼ cup huckleberries
½ Tbsp. corn starch diluted with 2 Tbsp. cold water
1 Tbsp. unsalted butter
** sea salt and freshly ground black pepper

Quickly sauté shallots in same skillet venison was cooked in. Add merlot, balsamic vinegar, and honey. Reduce by half. Add beef stock and huckleberries. Cook at medium heat approx. 2 minutes. Add corn starch mixture to thicken. Turn off heat. Whisk in butter until fully incorporated. Season to taste with sea salt and freshly ground black pepper.

Sweet Potato Pancakes

5 sweet potatoes, peeled, grated
1 tsp. crushed hot red pepper
¼ cup minced scallions
1 egg, slightly beaten
2 Tbsp. Japanese bread crumbs
2 Tbsp. pure maple syrup
¼ cup crushed walnuts
½ Tbsp. all purpose flour
½ tsp. lemon-thyme, chopped
pinch nutmeg
** sea salt and freshly ground black pepper
** clarified butter or vegetable oil

Place potatoes in colander. Press firmly on potatoes to extract all liquid. In mixing bowl combine potatoes with all remaining ingredients except for oil or butter. Divide mixture into 8 portions. Form each into a cake. Heat butter or oil in large skillet. Cook pancakes over medium heat 3-4 minutes per side, or until golden brown. Add more oil or butter as needed.

Presentation

18 spears asparagus, steamed
6 red cherry tomatoes, quickly sautéed with olive oil, basil, salt, pepper
6 sprigs thyme
Fan 3 venison medallions on each of 6 warm serving plates. Overlap two pancakes on each plate next to venison. Garnish with asparagus spears, cherry tomatoes and thyme sprigs. Ladle hot sauce over venison medallions.