Published on Emerils.com (https://www.emerils.com)

Recipe

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

  • Yield: 4 servings
[1]

Ingredients

  • 2 pounds venison loin, trimmed and cut into 4 medallions (6 to 7 ounces each after trimming)
  • 1/2 teaspoon EmerilĂ­s 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 [2]
  • 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) [3]
  • 2 tablespoons vegetable oil

Directions

  • 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.

Shop

Emeril Footwear Line

Emeril Footwear Line

Chef Emeril Launches Kicked Up Footwear Line

Buy Now!
[4]

Watch Emeril

Emeril on Youtube

Emeril on Youtube

Join Chef Emeril Lagasse as he teaches you how to make his signature dishes

Watch Now
[5]

Recipe Details

  • Source: Prime Time Emeril Cookbook [6]
  • Dish Type: Entree [7]

Reviews

Source URL: https://www.emerils.com/123618/venison-medallions-bacon-and-white-bean-ragout-and-creole-mustard-sauce