- 2 pounds venison loin, trimmed and cut into 4 medallions (6 to 7 ounces each after trimming)
- 1/2 teaspoon Emerilís Original Essence or
- Creole Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup olive oil
- 1/4 cup dry sherry or dry red wine
- 2 tablespoons chopped fresh thyme
- 2 tablespoons minced garlic plus 1 teaspoon
- 2 cups Veal Stock or 
- store-bought demi-glace
- 1 cup dry white wine
- 1/2 cup Creole or other spicy whole-grain mustard
- 1/4 cup minced shallots
- 8 slices bacon, chopped
- 1/2 cup finely chopped yellow onions
- 2 cups thinly sliced spinach leaves
- 2 cups Basic Beans (white) 
- 2 tablespoons vegetable oil
- Season the venison medallions on both sides with the Essence, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Put into a large self-sealing plastic bag. Whisk the olive oil, sherry, thyme, and 2 tablespoons garlic in a bowl. Pour over the venison. Seal the bag and place in a large bowl. Refrigerate for 2 to 4 hours.
- Combine 1 cup of the veal stock, the white wine, mustard, and shallots in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer until the mixture has reduced by half, about 5 minutes. Set aside.
- Fry the bacon in a large skillet over high heat, stirring frequently, until just crisp, about 5 minutes. Add the onions and cook, stirring often, until softened, about 2 minutes. Add the spinach and the remaining 1 teaspoon garlic and cook, stirring often, until the spinach has wilted, about 2 minutes. Stir in the beans and season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 2 minutes to heat the beans through. Cover to keep warm.
- Remove the venison from the marinade and pat completely dry; discard the marinade.
- Heat the vegetable oil in a large heavy skillet over medium-high heat. Add the venison and cook for 5 minutes on the first side, then turn and cook for 3 minutes on the other side for medium-rare. Transfer to a platter and let stand for 5 minutes.
- Meanwhile, add the remaining 1 cup veal stock to the skillet and deglaze the pan over high heat, scraping up any browned bits on the bottom. Boil to reduce the stock by half, about 3 minutes. Stir in the reserved white wine mixture and bring to a boil. Remove from the heat.
- To serve, spoon equal amounts of the ragout onto the centers of four plates. Cut each venison medallion into 1/2-inch-thick slices, and fan around the ragout. Spoon the sauce over the meat and serve.