Ingredients 2 tablespoons cocoa powder
1 teaspoon ground cinnamon
2 large sweet potatoes, small diced 8 ounces smoked bacon, diced small 2 to 3 tablespoons olive oil 1 teaspoon garlic powder
1 teaspoon cocoa
1/2 teaspoon cinnamon
Pinch of Salt and Pepper
4 (8 ounce) portions of venison loin 2 tablespoons butter
1 cup chopped flat-leaf parsley, leaves only Mix the cocoa and cinnamon in a small bowl. Place diced sweet potatoes in a medium bowl and spray lightly with cooking oil. Then toss with the cocoa-cinnamon mixture. Place on a lightly oiled baking sheet and baked at 400 degrees for approximately 15 minutes or until fork tender and caramelized.
In a nonstick skillet, cook the bacon over medium heat until edges start to become golden brown. Remove the bacon to a paper towel to absorb extra fat. Set aside and keep warm. Add and mix in same small bowl used for seasoning the sweet potatoes, the garlic powder, cocoa and cinnamon. Season the entire surface of the venison with salt and pepper and then toss in the mixture of garlic, cinnamon and cocoa.
In same skillet used for bacon, add the olive oil and bring to medium heat. Add venison and sear meat on all sides until golden brown. Remove meat from heat and let rest for 5 minutes. Cut each piece into 3 slices. Add 2 tablespoon butter to the pan and continue to stir briskly to infuse the remaining seasonings in the pan. Remove from heat and pour over the venison slices.
Toss the bacon in with the sweet potatoes and add the chopped parsley.
Plate by placing a small pile of potato mixture just off-center on each of 4 plates. Fan venison slices across plate and drizzle any leftover pan juices on top of the meat.