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

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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, recipe follows
  • 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, recipe follows
  • Cherry-Sage Reduction Sauce, recipe follows
  • Fresh sage leaves or chopped parsley, for garnish

Description

Food Network Invites You To Try This Pistachio And Pine Nut Crusted Rack Of Venison With Wild Mushroom And Bacon Bread Pudding And A Cherry-Sage Reduction Sauce Recipe From Emeril Lagasse.

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