Pecan Crusted Venison with Bourbon Mash
Yield
4 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
venison
|
*
|
| 2 | cups |
pecans
roasted |
|
| ½ | cup |
bread crumbs
|
|
| 2 | tablespoons |
essence
|
* |
| ⅔ | cup |
creole mustard
|
* |
| 1 | x |
olive oil
for sauteing |
*
|
| 6 | each |
sweet potatoes, or yams
whole, roasted, skin left on, warm |
|
| ¼ | cup |
heavy whipping cream
|
|
| ¼ | cup |
bourbon
|
* |
| 2 | tablespoons |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
potatoes
sweet, nests, fried |
*
|
| 2 | tablespoons |
chives
chopped |
|
| 2 | tablespoons |
roasted red bell peppers
brunoise |
|
| 2 | tablespoons |
sweet yellow bell peppers
brunoise |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
venison
|
*
|
| 473 | ml |
pecans
roasted |
|
| 118 | ml |
bread crumbs
|
|
| 3E+1 | ml |
essence
|
* |
| 158 | ml |
creole mustard
|
* |
| 1 | x |
olive oil
for sauteing |
*
|
| 6 | each |
sweet potatoes, or yams
whole, roasted, skin left on, warm |
|
| 59 | ml |
heavy whipping cream
|
|
| 59 | ml |
bourbon
|
* |
| 3E+1 | ml |
butter
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
potatoes
sweet, nests, fried |
*
|
| 3E+1 | ml |
chives
chopped |
|
| 3E+1 | ml |
roasted red bell peppers
brunoise |
|
| 3E+1 | ml |
sweet yellow bell peppers
brunoise |
*
|
Directions
For the venison: In a food processor, pulse the pecans until they are coarse and are still textured.
(Do not purée 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℉ (220℃).
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.
Sauté for 3 minutes for medium rare on each side.
