Pistachio And Pine Nut Crusted Rack Of Venison With Wild Mushroom And Bacon Bread Pudding And A Cherry-Sage Reduction Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1070
FAT
123%
CHOL
41%
SOD
114%

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Ingredients for 4 servings

Wild Mushroom and Bacon Bread Pudding, recipe follows

1 tablespoon Essence plus 1/2 teaspoon, recipe follows

1/4 cup toasted and ground pistachios

Fresh sage leaves or chopped parsley, for garnish

1/2 cup bread crumbs

4 tablespoons olive oil

1/4 cup toasted and ground pine nuts

Cherry-Sage Reduction Sauce, recipe follows

1 teaspoon salt

4 racks of venison (4 bones each, about 16 to 18 ounces), bones Frenched

1/2 teaspoon freshly cracked black pepper

1/3 cup Dijon mustard

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