Ingredients Jump to Instructions ↓

  1. 12 (3-ounce) venison medallions

  2. 2 cups roasted pecans

  3. 1/2 cup bread crumbs

  4. 2 tablespoon Essence, recipe follows

  5. 2/3 cup Creole mustard

  6. Olive oil, for sauteing

  7. 6 roasted whole sweet potatoes, about 2 pounds, skin left on, warm

  8. 1/4 cup heavy cream

  9. 1/4 cup bourbon

  10. 2 tablespoons butter

  11. Salt and pepper

  12. Fried sweet potato nests

  13. 2 tablespoons chopped chives

  14. 2 tablespoons brunoise red peppers

  15. 2 tablespoons brunoise yellow peppers

  16. 2 1/2 tablespoons paprika

  17. 2 tablespoons salt

  18. 2 tablespoons garlic powder

  19. 1 tablespoon black pepper

  20. 1 tablespoon onion powder

  21. 1 tablespoon cayenne pepper

  22. 1 tablespoon dried leaf oregano

  23. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 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.)

  2. For the mash: the potatoes should be roasted for 40 minutes at 425 degrees F. Remove the skin from the roasted sweet potatoes and place in a sauce pot.

  3. 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.

  4. Combine all ingredients thoroughly and store in an airtight jar or container.

  5. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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