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.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the venison loins dry using paper towels and season them with salt and black pepper on all sides.

Step 3

In a shallow bowl, combine the breadcrumbs, parsley, thyme, rosemary, and minced garlic. Mix well to create the herb crust.

Step 4

Brush each venison loin generously with Dijon mustard to create a sticky base for the crust.

Step 5

Press the breadcrumb mixture firmly onto the loins, ensuring they are evenly coated on all sides.

Step 6

Heat a large, oven-safe skillet over medium-high heat and add 2 tablespoons of olive oil and the butter.

Step 7

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.

Step 8

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).

Step 9

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.

Step 10

Slice the venison into medallions and serve immediately. Pair it with roasted vegetables or a creamy potato mash for a complete meal.

Nutrition Facts

Serving size	(285.9g)

Amount per serving	% Daily Value*
Calories	1168.6

Total Fat 78.7g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 4.7g
Cholesterol 114.0mg	0%
Sodium 4929.0mg	0%
Total Carbohydrate 86.8g	0%
Dietary Fiber 4.9g	0%
Total Sugars 7.9g
Protein 33.2g	0%

Vitamin D 4.5IU	0%
Calcium 100.2mg	0%
Iron 8.4mg	0%
Potassium 310.0mg	0%

*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.

Source of Calories

Fat: 59.6%

Protein: 11.2%

Carbs: 29.2%