Venison w/Pecan Crust & Bourbon Oct 29, 2003 8:57:17 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by April B. on Oct 29, 2003 8:57:17 GMT -6 chitterlings.comVenison w/Pecan Crust & BourbonPosted By: GwenDate: Thursday, 16 October 2003, at 12:16 a.m. 12 Venison medallions (3 oz ea) 2 c Roasted pecans 1/2 c Bread crumbs 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 (black and red) Fried sweet potato nests 2 tb Chives... chopped 2 tb red peppers 2 tb 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..... 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. This is really a fairly easy recipe and well worth the effort.