Pecan Crusted Venison with Bourbon Mash
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 ...
Ingredients
- 12venison medallions (3 oz ea)
- 2cup roasted pecans
- 1/2cup bread crumbs
- 2tbsp essence
- 2/3cup creole mustard
- 1/4cup bourbon
- 2tbsp butter
- 2tbsp brunoise red peppers
Directions
- 1
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
- 2
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
- 3
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
- 4
Do not puree the pecans because the crust will be too wet) Add the bread crumbs and Essence
- 5
Season each medallion with salt and pepper
- 6
Rub each medallion with the Creole mustard, coating each side completely
- 7
Crust each medallion with the pecan crust
- 8
Every inch of the medallion needs to be crusted completely)