Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pecan-Crusted Venison
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- #76640
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
12 venison medallions (3 ounce size)
2 cups roasted pecans
1/2 cup bread crumbs
2 tablespoons Cajun seasoning
2/3 cup Creole mustard
olive oil for sauteing
directions
For 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 Cajun seasoning.
Season each medallion with salt and pepper. Rub each medallion with the Creole mustard, coating each side completely. Thoroughly crust each medallion with the pecan crust.
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.
added by
99enza
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
tried this with crushed almonds rather than pecans and coarse dijon mustard instead of the creole mustard. the taste was great but the crust fell off in the oil while it was cooking