Pecan Crusted Venison With Bourbon Mash Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 tablespoons paprika

2 cups roasted pecans

1 tablespoon dried leaf oregano

Olive oil, for sauteing

Salt and pepper

1/4 cup heavy cream

1 tablespoon dried thyme

Fried sweet potato nests

6 roasted whole sweet potatoes, about 2 pounds, skin left on, warm

2 tablespoons brunoise red peppers

1 tablespoon cayenne pepper

12 (3-ounce) venison medallions

1/2 cup bread crumbs

2/3 cup Creole mustard

2 tablespoons chopped chives

2 tablespoons brunoise yellow peppers

2 tablespoon Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons salt

1/4 cup bourbon

1 tablespoon onion powder

2 tablespoons butter

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