Pecan Crusted Venison with Bourbon Mash

60 minutes Prep: 20 minutes Cook: 40 minutes

686 calories per serving view nutrition facts

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12	each	venison
2	cups	pecans	roasted
1/2	cup	bread crumbs
2	tablespoons	essence
2/3	cup	creole mustard
1	x	olive oil	for sauteing
6	each	sweet potatoes, or yams	whole, roasted, skin left on, warm
1/4	cup	heavy whipping cream
1/4	cup	bourbon
2	tablespoons	butter
1	x	salt and black pepper
1	x	potatoes	sweet, nests, fried
2	tablespoons	chives	chopped
2	tablespoons	sweet red bell peppers, roasted	brunoise
2	tablespoons	sweet yellow bell peppers	brunoise

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.

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Serving Size 267g

Amount per Serving

Calories 686 67% of calories from fat