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Venison Medallions With Bacon And White Bean Ragout And Creole Mustard Sauce

  • Yield: 4 servings


  • 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.

Recipe Details