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Pecan Crusted Venison With Bourbon Mash

Pecan Crusted Venison With Bourbon Mash recipe image
This Indian main features Medallions (3 oz ea, Roasted pecans, Bread crumbs, Essence, Creole mustard. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1489.7
Description
This Indian main features Medallions (3 oz ea, Roasted pecans, Bread crumbs, Essence, Creole mustard. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 12 Venison Medallions (3 oz ea)
  • 2 cup Roasted pecans
  • 1/2 cup Bread crumbs
  • 2 tablespoon Essence
  • 2/3 cup Creole mustard
Directions
  1. 1
    Olive oil for sauteing 6 Whole sweet potatoes; -roasted, skin left on, warm 1/4 c Heavy
  2. 2
    cream 1/4 c Bourbon 2 tb Butter Salt and pepper Fried sweet potato nests 2 tb Chives; chopped 2 tb Brunoise red peppers 2 tb Brunoise yellow peppers For the venison: In a food processor, pulse the pecans until they are coarse and are still textured.
  3. 3
    (Do not puree the pecans because the crust will be too wet) Add the bread crumbs and Essence.
  4. 4
    Season each medallion with salt and pepper.
  5. 5
    Rub each medallion with the Creole mustard, coating each side completely.
  6. 6
    Crust each medallion with the pecan crust.
  7. 7
    (Every inch of the medallion needs to be crusted completely).
  8. 8
    For the mash: The potatoes should be roasted for 40 minutes at 425 degrees.
  9. 9
    Remove skin from the roasted sweet potatoes and place in a sauce pot.
  10. 10
    Over low heat, partially mash the sweet potatoes.
  11. 11
    Add the
  12. 12
    cream , bourbon and butter, continue to mash until all the ingredients are incorporated and the potatoes are smooth but with small lumps.
  13. 13
    Season with salt and pepper.
  14. 14
    To finish the venison: In a sauce pan, heat the olive oil.
  15. 15
    When the oil is smoking hot, add the venison.
  16. 16
    Saute for 3 minutes for medium rare on each side.
  17. 17
    /11/96

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1489.7kcal
% Daily Value *
Total Fat 99.3g153%
Saturated Fat 14.3g72%
Cholesterol 246.0mg82%
Sodium 701.6mg30%
Total Carbohydrate 47.2g16%
Dietary Fiber 14.9g60%
Sugars 6.1g
Protein 108.0g216%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, bourbon, bread, creole, crumbs, crusted, essence, indian, main, mash, medallions, mustard, pecan, pecans, roasted, roasting, sautéing, title, vegan, venison
Read it online: https://www.chefs-mate.com/recipe/pecan-crusted-venison-with-bourbon-mash/