Pecan Crusted Venison With Bourbon Mash

Recipe Ingredients

12		Venison medallions - (3 oz ea)
2 cups	474ml	Roasted pecans
1/2 cup	73g / 2.6oz	Bread crumbs
2 tablespoons	30ml	Bayou Blast - see * Note
2/3 cup	157ml	Creole mustard
		Olive oil - for sauteing
6		Roasted skin-on sweet potatoes - - (abt 2 lbs), warm
1/4 cup	59ml	Heavy cream
1/4 cup	59ml	Bourbon
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Grilled Apple Reduction - see * Note
		Fried sweet potato nests
2 tablespoons	30ml	Chopped chives
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Grilled Apple Reduction" recipes which are included in this collection.

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 Bayou Blast. 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 425 degrees. 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.

To assemble, mound the bourbon mash in the center of the platter. Fan the venison over the bourbon mash Spoon the apple reduction around the plate. Garnish with sweet potato nests, chives and peppers.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2298 broadcast 03-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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