Ingredients Jump to Instructions ↓

  1. 12 Venison medallions (3 oz ea)

  2. 2 c Roasted pecans

  3. 1/2 c Bread crumbs

  4. 2 tb Essence

  5. 2/3 c Creole mustard

  6. Olive oil for sauteing 6 Whole sweet potatoes;

  7. -roasted, skin left on, warm 1/4 c Heavy cream

  8. 1/4 c Bourbon

  9. 2 tb Butter

  10. Salt and pepper Fried sweet potato nests 2 tb Chives; chopped

  11. 2 tb Brunoise red peppers

  12. 2 tb Brunoise yellow peppers

  13. 40 minutes at

  14. 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,

  15. 2298, TVFN formatted by Lisa Crawford,

  16. 5/11/96 --


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