INGREDIENTS

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