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.
Source: Essence of Emeril, #EE2298, TVFN
formatted by Lisa Crawford, 5/11/96
