Directions:
- For the venison: In a food processor; pulse the pecans until they are coarse and still are 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 F. Remove the 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 end pepper. To finish the venison, in a saute pan, heat the olive oil. When the oil is smoking hot, add the venison. Saute for 3 minutes for medium rare on each side.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1042.67 Kcal (4365 kJ) | ||
| Calories from fat | 628.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.78g | 107% | |
|---|---|---|---|
| Cholesterol | 25.54mg | 9% | |
| Sodium | 4351.33mg | 181% | |
| Potassium | 1643.92mg | 35% | |
| Total Carbs | 75.5g | 25% | |
| Sugars | 6.62g | 26% | |
| Dietary Fiber | 17.88g | 72% | |
| Protein | 35.16g | 70% | |
| Vitamin C | 45mg | 75% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 5.3mg | 30% | |
| Calcium | 173.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 215.16 Kcal (901 kJ) | ||
| Calories from fat | 129.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.4g | 107% | |
|---|---|---|---|
| Cholesterol | 5.27mg | 9% | |
| Sodium | 897.91mg | 181% | |
| Potassium | 339.23mg | 35% | |
| Total Carbs | 15.58g | 25% | |
| Sugars | 1.37g | 26% | |
| Dietary Fiber | 3.69g | 72% | |
| Protein | 7.26g | 70% | |
| Vitamin C | 9.3mg | 75% | |
| Iron | 1.1mg | 30% | |
| Calcium | 35.8mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Also Try
-
Pecan Crusted Chicken With Raspberry Sauce
Pecans, Salt, All-purpose flour, Egg, beaten and 5 more.. -
Pecan Crusted Chicken With Raspberry Drizzle
Skinless chicken thighs, bone-in (not too small) and 11 more.. -
Pecan Crusted Chicken With Blackberry Wine Sauce
Boneless chicken breasts , about 5 oz each and 9 more.. -
Hazelnut Crusted Halibut with Garlic Mashed Potatoes
Red potatoes, cut into chunks, Garlic, minced, Salt and 10 more.. -
Southern Pecan crusted Chicken with Mustard sauce
Pecans, Cornstarch, Dried thyme, Salt, Cayenne pepper and 9 more.. -
Mashed Sweet Potatoes With A Pecan Crust
Cooked sweet potato , about 2 medium potatoes.(i roast th... and 7 more.. -
-
Emeril Lagasse's Marinade
Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..3.4 (5 Votes) -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
