Emeril venison recipe

[Illinois59]

Venison Medallions with Smoked Bacon And White Bean Ragout Ingredients

2 lb Venison loin 6 oz Chopped bacon Salt; to taste 1/2 c Minced onions Freshly-ground black pepper; 2 c Chiffonade of fresh spinach 2 tb Chopped fresh thyme 1/2 lb Cannellini Beans; cooked 3 tb Chopped garlic 1 lg Onion; cut thin rings 1 c Olive oil 1/2 c Crystal hot sauce 1 c White wine 1 c Flour 1/4 c Minced shallots Bayou Blast; see * Note 1/2 c Creole mustard 1 tb Finely-chopped fresh parsley 2 c Demi-glace

Instructions for Venison Medallions with Smoked Bacon And White Bean Ragout

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Preheat the fryer. Preheat the oven to 400 degrees. 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 Zip-lock 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 loin 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 Bayou Blast. 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 the Creole seasoning. 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. This recipe yields 4 servings. Comments: The original recipe title as listed is "Venison Medallions With A Smoked Bacon And White Bean Ragout With A Creole Mustard Sauce".

[stevebeilgard]

whoa, that sounds wonderful