For the venison: In a food processor; pulse the pecans until they are coarse and still are textured. (Do not puree the pecans because the crust will be too wet). Add the bread crumbs and Bayou Blast. Season each medallion with salt and pepper. Rub each medallion with the Creole mustard, coating each side completely.
Crust each medallion with the pecan crust. (*Every inch of the medallion needs to be crusted completely.)
To finish the venison, in a saute pan, heat the olive oil. When the oil is smoking hot, add the venison. Saute for 3 minutes for medium rare on each side. Serving Suggestion: Bour bon Mashed Sweet Potatos
& Grilled Apple Reduction
To assemble, mound the bourbon mash in the center of the platter. Fan the venison over the bourbon mash Spoon the apple reduction around the plate. Garnish with sweet potato nests, chives and peppers.