Ingredients
12 venison medallions (3 oz ea)
2 cup roasted pecans
1/2 cup bread crumbs
2 tbsp essence
2/3 cup creole mustard
1 olive oil for sauteing
6 whole sweet potatoes, roasted, skin left on, wa
1/4 cup heavy cream
1/4 cup bourbon
2 tbsp butter
1 salt and pepper
1 fried sweet potato nests
2 tbsp chives, chopped
2 tbsp brunoise red peppers
2 tbsp brunoise yellow peppers
Directions
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.
Source: Essence of Emeril, #EE2298, TVFN formatted by Lisa Crawford,
5/11/96
Servings: 4 servings
Pecan Crusted Venison With Bourbon Mash Recipe brought to you by Recipe Ideas
Categories: Meat; Nut; Pecan; Venison; Wild Game
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into history, in fact as far back as the Egypt of the Pharoahs, and maybe even further. However, these, ancient records were just basic pictorial instructions for preparing food.
As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Additionally, he describes how the Roman cooks made use of many different herbs and spices, including a few that will be familiar to modern cooks like basil, fennel and dill. During the following few centuries, the upper-class families of the West strove to offer the most extravagent banquests, and as a result chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cookery publications were greatly in demand as a result of increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Pecan Crusted Venison With Bourbon Mash recipe.
