Pan Roasted Venison With Spicy Cranberry Mexican Cinnamon Sauce With Whipped Sweet Potatoes Recipe

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2 tablespoons cold unsalted butter

Salt and freshly ground pepper

1 onion, peeled and finely chopped

1 stick unsalted butter

2 stalks celery, finely chopped

4 venison steaks, 6 ounces each

1/2 cup port wine

2 tablespoons unsalted butter

1 teaspoon chipotle puree

1/2 cup gin

1/4 cup fresh or frozen cranberries, coarsely chopped

4 large sweet potatoes, peeled, cut into large cubes and cooked until soft

6 juniper berries

1/4 teaspoon allspice

1/4 teaspoon Mexican cinnamon

2 carrots, peeled and finely chopped

2 cups port

3 tablespoons olive oil

2 tablespoons maple syrup

1/2 cup cranberry juice

2 cups chicken stock

6 sprigs fresh thyme

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