Pecan Crusted Venison with Bourbon Mash

Main Ingredient: Game Venison Potatoes Sweet Potatos and Yams Pecans
Course: Various Main Dishes
Special food: Ethnic
Yield:

Pecan Crusted Venison with Bourbon Mash ingredients

12 Venison medallions (3 oz ea)
2 c Roasted pecans
1⁄2 c Bread crumbs
2 T 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 T butter
Salt and pepper
Fried sweet potato nests
2 T chives, chopped
2 T Brunoise red peppers
2 T Brunoise yellow peppers

Cooking Pecan Crusted Venison with Bourbon Mash

1. For the venison: In a food processor, pulse the pecans until they are coarse and are still textured.
2. (Do not puree the pecans because the crust will be too wet) Add the bread crumbs and Essencei.
3. Seasoni each medallion with salt and pepper.
4. Rub each medallion with the Creolei mustard, coating each side completely.
5. Crust each medallion with the pecan crust.
6. (Every inch of the medallion needs to be crusted completely).
7. For the mash: The potatoes should be roasted for 40 minutes at 425 degrees.
8. Remove skin from the roasted sweet potatoes and place in a sauce pot. Over low heat, partially mash the sweet potatoes.
9. Add the cream, bourbon and butter, continue to mash until all the ingredients are incorporated and the potatoes are smooth but with small lumps.
10. Season with salt and pepper.
11. To finish the venison: In a sauce pan, heat the olive oil. When the oil is smoking hot, add the venison.
12. Sautei for 3 minutes for medium rare on each side.
13. Source: Essence of Emeril, #EE2298, TVFN.