| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
|
Venison; (3 ounces) medallions |
| 2 |
c |
Roasted pecans |
| 1/2 |
c |
Bread crumbs |
| 2 |
tb |
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 |
tb |
Butter |
|
|
Salt and pepper |
|
|
Fried sweet potato nests |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Brunoise red peppers |
| 2 |
tb |
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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