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Venison: Pecan Crusted Venison

Source of Recipe

Emeril Lagasse


List of Ingredients

12 venison medallions (3 oz each)
2 cups roasted pecans
1/2 cup bread crumbs
2 tablespoons Essence seasoning
2/3 cup creole mustard
olive oil for sauteing
2 pounds whole roasted sweet potatoes, skin on -- warmed
1/4 cup heavy cream
1/4 cup bourbon
2 tablespoons butter
salt and pepper
fried sweet potato nests


Recipe

For the venison: In a food processor; pulse the pecans until they are coarse and still are textured. (Do not puree the pecans because the crust will be too wet). Add the bread crumbs and Essence. Season each medallion with salt and pepper. Rub each medallion with the Creole mustard, coating each side completely.

Crust each medallion with the pecan crust. (*Every inch of the medallion needs to be crusted completely.) For the mash: the potatoes should be roasted for 40 minutes at 425ºF. Remove the skin from the roasted sweet potatoes and place in a sauce pot. Over low heat, partially mash the sweet potatoes. Add the cream, bourbon and butter, continue to mash until all the ingredients are incorporated and the potatoes are smooth but with small lumps. Season with salt end pepper. To finish the venison, in a saute pan, heat the olive oil. When the oil is smoking hot, add the venison. Saute for 3 minutes for medium rare on each side. Yield: 4 servings