Venison with a Smoked Bacon and White Bean Ragout

Emeril Lagasse prepares Venison Medallions with a Smoked Bacon and White Bean Ragout with a Creole Mustard Sauce, part 1. Next, he finishes Roasted Quail Stuffed with Veal over Creamy Goat Cheese Grits with a Maderia Reduction, part 2.
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