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| Pecan-Crusted Venison Tenderloin |
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| Shadow Cat:
Served as an appetizer or main course, this preparation is quick and delicious, as long as you don’t overcook it! 4 main course servings 2 cups pecan pieces 1 teaspoon Kosher salt 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon garlic powder 1/2 cup bread crumbs 1 1/2 - 2 pounds venison tenderloin (about 2 whole tenderloins) salt and pepper 3/4 cup Dijon mustard 1 teaspoon Tabasco 3 tablespoons olive oil Lightly roast pecan pieces evenly in a 300 degree oven. Allow to cool and place in a food processor. Pulse until they are still coarse, but not fine like bread crumbs. Combine with Kosher salt and next 3 ingredients and mix well. Transfer mixture to a shallow bowl or plate. Season venison tenderloins with salt and pepper. In a small bowl, combine Dijon mustard with Tabasco. Rub mustard mixture over tenderloins. Press tenderloins into pecan mixture and roll to coat evenly. Heat oil in a large skillet over medium heat. Place tenderloins in skillet and brown on each side, about 5 – 6 minutes total cooking time. Allow to rest for 3 – 4 minutes and carefully slice each tenderloin into 4 medallions. |
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