---------- Recipe via Meal-Master (tm) v8.02
       Title: Pecan Crusted Venison with Bourbon Mash
  Categories: Meat/wild, Emeril, Ethnic, Am/la
       Yield: 4 servings
      12    Venison medallions (3 oz ea)
       2 c  Roasted pecans
     1/2 c  Bread crumbs
       2 tb Essence
     2/3 c  Creole mustard
            Olive oil for sauteing
       6    Whole sweet potatoes;
            -roasted, skin left on, warm
     1/4 c  Heavy 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.
   (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
   Source: Essence of Emeril, #EE2298, TVFN
   formatted by Lisa Crawford, 5/11/96