Crusted Venison
Elevate your next dinner with this show-stopping Crusted Venison recipe, a perfect blend of tender game meat and a golden, herbaceous crust. Each venison loin is coated in Dijon mustard and enrobed in a fragrant breadcrumb mixture infused with fresh parsley, thyme, rosemary, and garlic, delivering unforgettable flavors in every bite. The loins are expertly seared for a crisp, golden crust and then roasted to perfection, striking a balance of elegance and simplicity. With just 45 minutes from start to finish, this dish is ideal for impressing guests or indulging in a gourmet weeknight meal. Serve these succulent venison medallions with creamy mashed potatoes or roasted vegetables for a stunning presentation that highlights the dish's rustic charm. Keywords: crusted venison, venison recipe, herb-crusted venison, wild game recipes, gourmet venison dinner.
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Recipe Information
Ingredients
- 2 pieces (6-8 ounces each) Venison loin
- 1 cup Breadcrumbs
- 2 tablespoons (finely chopped) Fresh parsley
- 1 tablespoon (finely chopped) Fresh thyme
- 1 teaspoon (finely chopped) Fresh rosemary
- 2 cloves (minced) Garlic
- 2 tablespoons Dijon mustard
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the venison loins dry using paper towels and season them with salt and black pepper on all sides.
In a shallow bowl, combine the breadcrumbs, parsley, thyme, rosemary, and minced garlic. Mix well to create the herb crust.
Brush each venison loin generously with Dijon mustard to create a sticky base for the crust.
Press the breadcrumb mixture firmly onto the loins, ensuring they are evenly coated on all sides.
Heat a large, oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil and the butter.
Once the butter has melted and starts to foam, carefully place the crusted venison loins in the skillet. Sear them for 1-2 minutes on each side, until the crust is golden and crisp.
Transfer the skillet to the preheated oven and roast the venison for 8-12 minutes, depending on the thickness of the loins and your desired level of doneness (125°F for medium-rare when checked with a meat thermometer).
Carefully remove the skillet from the oven and transfer the venison loins to a cutting board. Let them rest for 5 minutes to allow the juices to redistribute.
Slice the venison into medallions and serve immediately. Pair it with roasted vegetables or a creamy potato mash for a complete meal.
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 4929 mg | 214% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.9 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 310 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
