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Pecan Crusted Venison with Bourbon Mash

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Submitted by clacount

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

12 12
EACH EACH VENISON *
2 473
CUPS ML PECANS
roasted
½ 118
CUP ML BREAD CRUMBS
2 3E+1
TABLESPOONS ML ESSENCE *
158
CUP ML CREOLE MUSTARD *
1 1
X X OLIVE OIL
for sauteing *
6 6
EACH EACH SWEET POTATOES, OR YAMS
whole, roasted, skin left on, warm
¼ 59
¼ 59
CUP ML BOURBON *
2 3E+1
TABLESPOONS ML BUTTER
1 1
X X POTATOES
sweet, nests, fried *
2 3E+1
TABLESPOONS ML CHIVES
chopped
2 3E+1
TABLESPOONS ML ROASTED RED BELL PEPPERS
brunoise
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 686 67% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 207mg 9%
Total Carbohydrate 18g 18%
Dietary Fiber 12g 46%
Sugars g
Protein 21g
Vitamin A 670% Vitamin C 68%
Calcium 14% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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