Login to Save Like

Ingredients

• 4 racks of venison (4 bones each, about 16 to 18 ounces), bones Frenched
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon Essence plus 1/2 teaspoon
• 4 tablespoons olive oil
• 1/4 cup toasted and ground pine nuts
• 1/4 cup toasted and ground pistachios
• 1/2 cup bread crumbs
• 1/3 cup Dijon mustard
• Wild Mushroom and Bacon Bread Pudding
• Cherry-Sage Reduction Sauce
• Fresh sage leaves or chopped parsley, for garnish

Description

Pistachio And Nut Crusted Rack Of Venison With Wild Mushroom And Bacon Bread Pudding And A Cherry-sage Reduction Sauce

Emerils