Pecan Crusted Venison

2 c Roasted pecans

1/2 c Bread crumbs

2 tb Essence

2/3 c Creole mustard

Olive oil for sauteing 6 Whole sweet potatoes;

-roasted, 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 Chives; chopped

2 tb Brunoise red peppers

2 tb Brunoise yellow peppers

40 minutes at

425 degrees. Remove 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 and pepper. To finish the venison: In a sauce pan, heat the olive oil. When the oil is smoking hot, add the venison. Saute for 3 minutes for medium rare on each side. Source: Essence of Emeril,

2298, TVFN formatted by Lisa Crawford,

5/11/96 --