Seared Lanai Venison with Foie Gras Sweet Potato Hash
6 ounces Okinawan sweet potato, medium dice 6 ounces sweet potato, medium dice 6 ounces Yukon gold potato, medium dice 1/2 cup red pepper, medium dice 1/2 cup green pepper, medium dice 1/2 cup yellow pepper, medium dice 1/2 cup Maui onion, medium dice 2 ounces foie gras, medium dice 2 ounces smoked apple bacon, medium dice olive oil 1 ounce butter
Place all the potatoes into boiling salted water and cook for 4 minutes. Drain and set aside. Heat the oil and better and sauté the peppers, onion and half of the bacon. Add the potatoes and season.
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.
1 cup beef broth 1/2 cup merlot wine 1 ounce smoked apple bacon 2 ounces foie gras 1 ounce 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.
Assembly: 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.