Pecan crusted venison with bourbon mash
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Pecan crusted venison with bourbon mash
  Venison    Bourbon    Pecans  
Last updated 6/12/2012 12:50:07 AM. Recipe ID 11583. Report a problem with this recipe.
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      Title: Pecan crusted venison with bourbon mash
 Categories: Meat/wild, E., Ethnic, Am/la
      Yield: 4 Servings
 
     12    Venison medallions (3 oz ea)
      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
 
  For the venison:  In a food processor, pulse the pecans until they are
  coarse and are still 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). For the mash: The potatoes should be roasted for 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.
  




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Recipe ID 11583 (Apr 03, 2005)

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