Chili-Rubbed Venison With Caramelized Berry Sauce

Preparation : Procedure: In a small bowl, combine the chili powder, salt and pepper to make a dry rub. Rub the venison with this mixture until well coated. Heat the olive oil in a medium- sized saut pan. Cook the venison to medium rare, making sure to brown all the sides of the meat. Remove the venison from the pan and allow it to rest for 1 min, then slice into medallions. Mound the mashed potatoes into the center of each plate. Arrange the venison in a fan around the potatoes. Ladle the Caramelized berry sauce and garnish as desired.