Pecan Crusted Venison with Bourbon Mash
| Yield: | 1 Servings |
| Categories: |
| 12 | Venison; (3 ounces) medallions | |
| 2 | c | Roasted pecans |
| 1/2 | c | Bread crumbs |
| 2 | tb | Essence |
| 2/3 | c | Creole mustard |
| Olive oil for sauteing | ||
| 6 | Roasted whole sweet potatoes; about 2 pounds, 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 | Chopped chives |
| 2 | tb | Brunoise red peppers |
| 2 | tb | Brunoise yellow peppers |
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