Venison w/Pecan Crust & Bourbon

[April B.]

chitterlings.com

Venison w/Pecan Crust & Bourbon

Posted By: Gwen
Date: 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.