| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Emlive08 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Venison loin |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Chopped fresh thyme |
| 3 |
tb |
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 |
lg |
Onion; cut thin rings |
| 1/2 |
c |
Crystal hot sauce |
| 1 |
c |
Flour |
|
|
Bayou Blast; see * Note |
| 1 |
tb |
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
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