Sous vide the venison at 120 degrees Fahrenheit for 1 hour with Club House Pink Peppercorns and Club House Bay Leaves.
Remove and roll in Club House La Grille Brazilian Style BBQ Seasoning. Sear and baste in a pan. Let rest for 8 minutes before slicing.
Purple Potato Puree
Cook down potatoes until tender. Puree until smooth in a blender with enough of the stock and cream to make liquidity. Season to taste.
Blackberry Demi-Glace
Place ingredients into a pot. Bring to a boil and reduce to simmer. Cook about 3-5 minutes or until black berries begin to break down. Add balsamic and stir. Season to taste.
Charred Pearl Onions
Halve a seared pearl onions in a pan. Reserve for garnish.
For Serving
Place down puree in circular motion top with sliced venison. Finish with blackberry demi-glace and charred pearl onions.
