Venison Medallions With Smoked Bacon And White Bean Ragout

Recipe Ingredients

2 lbs	908g / 32oz	Venison loin
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped fresh thyme
3 tablespoons	45ml	Chopped garlic
1 cup	237ml	Olive oil
1 cup	237ml	White wine
1/4 cup	23g / 0.8oz	Minced shallots
1/2 cup	118ml	Creole mustard
2 cups	474ml	Demi-glace
6 oz	170g	Chopped bacon
1/2 cup	31g / 1.1oz	Minced onions
2 cups	474ml	Chiffonade of fresh spinach
1/2 lb	227g / 8oz	Cannellini Beans - cooked until tender
1 lb	454g / 16oz	Onion - cut thin rings (large)
1/2 cup	118ml	Crystal hot sauce
1 cup	62g / 2.2oz	Flour
		Bayou Blast - see * Note
1 tablespoon	15ml	Finely-chopped fresh parsley

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the fryer. Preheat the oven to 400 degrees.

Cut the loin into 8-ounce medallions. Season with salt and pepper. In a mixing bowl, whisk the thyme, garlic and olive oil together. Place the venison in a large Zip-lock bag. Pour the marinade over the venison. Seal the bag completely. Place the bag in the refrigerator and marinate overnight.

Remove the venison from the marinade. Heat a large saute pan, over medium heat. When the pan is hot, add the venison and sear for 2 to 3 minutes on each side. Remove from the pan and place on a parchment lined baking sheet. Place the venison in the oven and roast for 6 to 8 minutes for medium-rare.

In a saucepan, over high heat, add the white wine, shallots and mustard. Bring the liquid to a boil and reduce the heat to medium and simmer until the mixture reduces by 1/2, about 4 minutes. Whisk in the demi-glace.

In another large saute pan, over medium heat, render the bacon until crispy, about 5 minutes. Add the onions. Season with black pepper. Saute for 2 minutes. Add the remaining garlic and spinach and continue to saute for 2 minutes. Add the beans. Season with salt and pepper. Continue to saute for 4 minutes. Remove from the heat and set aside, keeping warm.

Remove loin from the oven and rest for a couple of minutes before slicing.

Season the onions with salt and pepper. Toss the onions in the hot sauce. Season the flour with Bayou Blast. Dredge the onions in the seasoned flour, coating completely. Fry the onions until golden brown, about 2 to3 minutes. Remove from the oil and drain on paper towels. Season with the Creole seasoning.

To serve, slice each medallion into 1/2-inch pieces. Spoon the sauce in the center of each plate. Spoon the relish in the center of the sauce. Fan out the venison around the relish. Pile the onions in the center of the relish. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B72)

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