Pepper-Crusted Venison Tenderloin (Video Included)
Description
Most of us are short on venison loins and tenderloins and long on ground stuff, shoulder and neck roasts, etc. Here’s a way to stretch the good stuff, assuming that you want to share with others. It is best served very rare. If any of your guests have a problem with eating deer that is just seared on the outside, give them a bag of potato chips.
Ingredients
Methods/steps
Rub venison with mustard. Combine salt and peppercorns and evenly coat venison. Grill or broil until just barely browned on the outside, but still rare on the inside. Allow to cool. Slice bread into 1/4-inch thick slices. Combine oil and garlic and brush over sliced bread. Toast in a 350 degree oven until lightly browned. Cool.
Slice cooled venison as thinly as possible. Combine mayonnaise and herbs. Place a dollop of mayonnaise on each toast. Top with sliced venison and garnish with a parsley sprig.
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Scott Leysath
Scott Leysath, better known as “The Sporting Chef”, is one of America’s leading authorities on fish and game preparation. His pursuit of culinary excellence began over 30 years ago when he started his career in the restaurant business. To find out more about Scott Leysath, where to catch his TV show and to get more fish and game recipes, check out HuntFishCook.
