Preheat the fryer. Preheat the oven to 400 degrees F.
Cut the loin into 8-ounce medallions. Season with salt and pepper.
In a mixing bowl, whisk the thyme, garlic, and olive oil together. Place the venison in a large resealable bag. Pour the marinade over the venison. Seal the bag completely. Place the bag in the refrigerator and marinate overnight.
Remove the venison from the marinade. Heat a large saute pan, over medium heat. When the pan is hot, add the venison and sear for 2 to 3 minutes on each side. Remove from the pan and place on a parchment lined baking sheet. Place the venison in the oven and roast for 6 to 8 minutes for medium rare.
In a saucepan, over high heat, add the white wine, shallots, and mustard. Bring the liquid to a boil and reduce the heat to medium and simmer until the mixture reduces by 1/2, about 4 minutes. Whisk in the demi-glace.
In another large saute pan, over medium heat, render the bacon until crispy, about 5 minutes. Add the onions. Season with black pepper. Saute for 2 minutes. Add the remaining garlic and spinach and continue to saute for 2 minutes. Add the beans. Season with salt and pepper. Continue to saute for 4 minutes. Remove from the heat and set aside, keeping warm.
Remove the venison from the oven and rest for a couple of minutes before slicing.
Season the onions with salt and pepper. Toss the onions in the hot sauce. Season the flour with Essence. Dredge the onions in the seasoned flour, coating completely. Fry the onions until golden brown, about 2 to3 minutes.
Remove from the oil and drain on paper towels. Season with Essence.
To serve, slice each medallion into 1/2-inch pieces. Spoon the sauce in the center of each plate. Spoon the relish in the center of the sauce. Fan out the venison around the relish. Pile the onions in the center of the relish. Garnish with parsley.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	264671.15 Kcal (1108125 kJ)
Calories from fat	104022.6 Kcal
		% Daily Value*
Total Fat	11558.07g	17782%
Cholesterol	23688.07mg	7896%
Sodium	5775.42mg	241%
Potassium	97562.72mg	2076%
Total Carbs	30350.78g	10117%
Sugars	3672.49g	14690%
Dietary Fiber	1313.96g	5256%
Protein	12793.86g	25588%
Vitamin C	2163mg	3605%
Vitamin A	236.7mg	7890%
Iron	1899.5mg	10553%
Calcium	292442.4mg	29244%

Amount Per 100 g
Calories	4169.6 Kcal (17457 kJ)
Calories from fat	1638.76 Kcal
		% Daily Value*
Total Fat	182.08g	17782%
Cholesterol	373.18mg	7896%
Sodium	90.99mg	241%
Potassium	1536.99mg	2076%
Total Carbs	478.14g	10117%
Sugars	57.86g	14690%
Dietary Fiber	20.7g	5256%
Protein	201.55g	25588%
Vitamin C	34.1mg	3605%
Vitamin A	3.7mg	7890%
Iron	29.9mg	10553%
Calcium	4607.1mg	29244%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6255.8

Points
7332

PointsPlus

Good Points

saturated fat free,
low sodium,
high fiber

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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