Busters Recipes

Pecan Crusted Venison

Serves: 4

Ingredients:

* 12 (3 ounces) venison medallions
* 2 cups roasted pecans
* 1/2 cup bread crumbs
* 2 tablespoon Bayou Blast
* 2/3 cup Creole mustard
* Olive oil for sauteing

For the venison: In a food processor; pulse the pecans until they are
coarse and still are textured. (Do not puree the pecans because the
crust will be too wet). Add the bread crumbs and Bayou Blast. 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.)

To finish the venison, in a saute pan, heat the olive oil. When the
oil is smoking hot, add the venison. Saute for 3 minutes for medium
rare on each side.

Serving Suggestion: Bourbon Mashed Sweet Potatoes & Grilled Apple
Reduction
To assemble, mound the bourbon mash in the center of the platter. Fan
the venison over the bourbon mash Spoon the apple reduction around the
plate. Garnish with sweet potato nests, chives and peppers.