Pecan Crusted Venison With Bourbon Mash

In considering the conflict between the sovereignty of God in election and the human responsibility, J.I. Packer writes: What is an antinomy? The Shorter Oxford Dictionary defines it as ';”a contradiction between conclusions which seem equally logical, reasonable or necessary.” For our purposes, however, this definition is not quite accurate; the opening words should read “an appearance of contradiction.” For the whole point of an antinomy – in theology, at any rate – is that it is not a real contradiction, though it looks like one. It is an apparent incompatibility between two apparent truths. An antinomy exists when a pair of principles stand side by side, seemingly irreconcilable, yet both undeniable.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

12		Venison, 3 ounces
		medallions
2	c	Roasted pecans
1/2	c	Bread crumbs
2	T	Essence
2/3	c	Creole mustard
		Olive oil for sauteing
6		Roasted whole sweet
		potatoes about 2 pounds
		skin left on warm
1/4	c	Heavy cream
1/4	c	Bourbon
2	T	Butter
		Salt and pepper
		Fried sweet potato nests
2	T	Chopped chives
2	T	Brunoise red peppers
2	T	Brunoise yellow peppers

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2298  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 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..  Yield: 4 servings  Posted to recipelu-digest by
molony <molony@scsn.net> on Feb 27, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1049 Calories From Fat: 432 Total Fat: 49.2g Cholesterol: 142.6mg Sodium: 453.8mg Potassium: 2653.6mg Carbohydrates: 138.8g Fiber: 22.6g Sugar: 6.4g Protein: 20.9g