Name: Venison with Blueberry Sauce and Colcannon
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 people
Ingredients: Tenderloins from a deer (or 1/2 pound venison backstrap); Salt; 2 tablespoons clarified butter, (regular unsalted butter, lard, duck fat or vegetable oil); 3 tablespoons unsalted butter; 1 small onion, (peeled and sliced root to tip); 1 garlic clove, (minced); 3/4 ounce dried mushrooms, (wild if possible, reconstituted in 1 cup hot water); 1/2 cup venison stock or beef stock; 1/2 cup red wine; 1/2 cup blueberries or huckleberries, (fresh or thawed); 1 teaspoon fresh rosemary (minced); Black pepper to taste; Malt or red wine vinegar (to taste); Sugar (optional); COLCANNON; 2 large russet potatoes, (peeled and diced); Salt; 2 or 3 three tablespoons unsalted butter; 1 or 2 heaping tablespoons sour cream or heavy cream; 1 cup chopped spinach or other greens