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 side. Source: Essence of Emeril, #EE2298, TVFN formatted by Lisa Crawford, 5/11/96 -----