INGREDIENTS

INSTRUCTIONS

Note: See the "Fois Gras And Pumpkin Pudding" recipe which is  included
in this collection.  Make 10 slits in the loin. Stuff each slit with a
garlic clove. Rub  the entire loin with olive oil. Season with salt and
pepper. Heat a  large saute pan, over medium heat. When the pan is hot,
add the  venison and sear for 5 to 6 minutes on each side. Remove from
the pan  and let rest for a couple of minutes before slicing. In a
saute pan,  over medium heat, add the oil. When the pan is hot, add the
shallots,  garlic and berries. Season with salt and pepper. Saute for 2
minutes.  Add the reduction and bring to a boil. Reduce the heat to
medium and  simmer for 10 minutes. Using a hand-held blender or
blender, puree  until smooth. Strain the sauce, discarding the seeds.
Rinse out the  saucepan and place the sauce back into the pan. Stir in
the honey and  whisk in the butter. To serve, spoon the Fois Gras And
Pumpkin  Pudding the center of each serving plate. Arrange a few slices
of the  venison around the pudding. Spoon the berry reduction around
the  pudding. Garnish with the sweet potato nests and parsley. This
recipe  yields 6 to 8 servings.  Recipe Source: EMERIL LIVE with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EM-1B76 broadcast
10-31-1998) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-02-1998  Recipe by:
Emeril Lagasse  Converted by MM_Buster v2.0l.

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