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Venison: Herb-Crusted Venison Medallions

Source of Recipe


Adapted from Bon Appétit magazine



List of Ingredients



• 2 Tbsp parsley, chopped
  
• 2 Tbsp rosemary, chopped
  
• 2 Tbsp thyme, chopped
  
• 4 cloves garlic, mashed
  
• 2 tsp fresh cracked black pepper
  
• 2 Tbsp Dijon mustard
  
• ½ cup seasoned breadcrumbs
  
• ¼ cup Worcestershire sauce
  
• ½ cup water
  
• 1 shallot, minced
  
• ½ cup olive oil
  
• 1 pound Axis venison boneless loin
  
• Salt and pepper to taste
  






Instructions



1. Preheat the oven to 525° F.
   
   
2. In a medium-sized mixing bowl, combine parsley, rosemary, and thyme. Add garlic, cracked black pepper, Dijon mustard, breadcrumbs, Worcestershire sauce and water. Stir to make a thick paste. Spread paste over loin. If necessary, tuck thinner end of loin underneath so that it will cook evenly. Salt and pepper to taste.
   
   
3. Place loin on oven roasting rack inside of oven roasting pan. Place in oven and reduce oven temperature to 375° F. Roast until meat thermometer reads 125° for medium-rare (temperature will continue to rise a few degrees after pulling from oven). Do not cook past medium-rare. Remove and let sit for 10 minutes before carving.
   
   Slice thinly against the grain.