Name: Seared Venison with Huckleberry Sauce, Sweet Potato Strudel and Puréed Celery Root
Ingredients: For the venison; 4 venison loin chops, with bones frenched; 1 tablespoon vegetable oil; For the sauce; 1 cup red wine (Merlot or Cabernet Sauvignon); 1 1/2 cups beef stock; 1/2 cup fresh huckleberries or dried cherries or cranberries; 2 tablespoons cornstarch mixed with 2 tablespoons water; 1 bay leaf; Freshly ground black pepper to taste; 1 teaspoon fresh thyme leaves; For the celery root purée; 1 medium-to-large celery root, peeled and cut into medium dice (about 3 cups); Whole milk to cover; 1 tablespoon butter, room temperature or slightly warm; Salt and freshly ground black pepper to taste; For the sweet potato strudel; 3 sweet potatoes; 1 tablespoon butter; 1 tablespoon maple syrup; 1 tablespoon honey; Salt and pepper to taste; 3 sheets frozen phyllo dough; 1 cup (2 sticks) butter, melted; Nonstick cooking spray