Venison Medallions With Smoked Bacon And White Bean Ragou
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Emlive08 | 4 | Servings | |
INGREDIENTS
| 2 | lb | Venison loin |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | T | Chopped fresh thyme |
| 3 | T | Chopped garlic |
| 1 | c | Olive oil |
| 1 | c | White wine |
| 1/4 | c | Minced shallots |
| 1/2 | c | Creole mustard |
| 2 | c | Demi-glace |
| 6 | oz | Chopped bacon |
| 1/2 | c | Minced onions |
| 2 | c | Chiffonade of fresh spinach |
| 1/2 | lb | Cannellini Beans, cooked |
| until tender | ||
| 1 | Onion, cut thin rings | |
| 1/2 | c | Crystal hot sauce |
| 1 | c | Flour |
| Bayou Blast, see * Note | ||
| 1 | T | Finely-chopped fresh parsley |
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.
Comments: The original recipe title as listed is "Venison Medallions
With A Smoked Bacon And White Bean Ragout With A Creole Mustard
Sauce". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV
FOOD NETWORK - (Show # EM-1B72) Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
02-08-1999 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“You can fool yourself. You can never fool God”
Nutrition (calculated from recipe ingredients)
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Calories: 1054
Calories From Fat: 639
Total Fat: 71.9g
Cholesterol: 28.1mg
Sodium: 374.5mg
Potassium: 1352.2mg
Carbohydrates: 71.3g
Fiber: 11.8g
Sugar: 4g
Protein: 23.5g