All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Cut the loin into 8-ounce medallions. Season with salt and pepper.
In a mixing bowl, whisk the thyme, garlic, and olive oil together. Place the venison in a large resealable bag. Pour the marinade over the venison. Seal the bag completely. Place the bag in the refrigerator and marinate overnight.
Remove the venison from the marinade. Heat a large saute pan, over medium heat. When the pan is hot, add the venison and sear for 2 to 3 minutes on each side. Remove from the pan and place on a parchment lined baking sheet. Place the venison in the oven and roast for 6 to 8 minutes for medium rare.
In a saucepan, over high heat, add the white wine, shallots, and mustard. Bring the liquid to a boil and reduce the heat to medium and simmer until the mixture reduces by 1/2, about 4 minutes. Whisk in the demi-glace.
In another large saute pan, over medium heat, render the bacon until crispy, about 5 minutes. Add the onions. Season with black pepper. Saute for 2 minutes. Add the remaining garlic and spinach and continue to saute for 2 minutes. Add the beans. Season with salt and pepper. Continue to saute for 4 minutes. Remove from the heat and set aside, keeping warm.
Remove the venison from the oven and rest for a couple of minutes before slicing.
Season the onions with salt and pepper. Toss the onions in the hot sauce. Season the flour with Essence. Dredge the onions in the seasoned flour, coating completely. Fry the onions until golden brown, about 2 to3 minutes.
Remove from the oil and drain on paper towels. Season with Essence.
To serve, slice each medallion into 1/2-inch pieces. Spoon the sauce in the center of each plate. Spoon the relish in the center of the sauce. Fan out the venison around the relish. Pile the onions in the center of the relish. Garnish with pars