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Receta Pecan Crusted Venison With Bourbon Mash

by Global Cookbook

Ingredientes

12 x Venison medallions - (3 ounce ea) 2 c. Roasted pecans 1/2 c. Bread crumbs 2 Tbsp. Bayou Blast see * Note 2/3 c. Creole mustard     Extra virgin olive oil for sauteing 6 whl Roasted skin-on sweet potatoes - (abt 2 lbs), hot 1/4 c. Heavy cream 1/4 c. Bourbon

2 Tbsp. Butter     Salt to taste     Freshly-grnd black pepper to taste 1 x recipe Grilled Apple Reduction see * Note     Fried sweet potato nests 2 Tbsp. Minced chives 2 Tbsp. Brunoise red peppers 2 Tbsp. Brunoise yellow peppers

Direcciones

1. For the venison: In a food processor; pulse the pecans till they are coarse and still are textured. (Don't puree the pecans because the crust will be too wet.) Add in the bread crumbs and Bayou Blast. 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.)
2. For the mash: The potatoes should be roasted for 40 min at 425 degrees. Remove the skin from the roasted sweet potatoes and place in a sauce pot. Over low heat, partially mash the sweet potatoes. Add in the cream, bourbon and butter, continue to mash till all the ingredients are incorporated and the potatoes are smooth but with small lumps. Season with salt end pepper.
3. To finish the venison, in a saute/fry pan, heat the extra virgin olive oil. When the oil is smoking warm, add in the venison. Saute/fry for 3 min for medium-rare on each side.
4. To assemble, mound the bourbon mash in the center of the platter. Fan the venison over the bourbon mash Spoon the apple reduction around the plate. Garnish with sweet potato nests, chives and peppers.
5. This recipe yields 4 servings.

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