Herb-Crusted Venison Tenderloin

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Herb-Crusted Venison Tenderloin is a dish that brings a touch of elegance to your dining table. With a flavorful herb crust, this recipe offers a delightful twist to your traditional meat dishes. Perfect for a special occasion or a cozy family dinner, it's sure to impress.

Ingredients for Herb-Crusted Venison Tenderloin

The star of this dish is the venison tenderloin, known for its lean texture and subtle gamey flavor. The olive oil and Dijon mustard combo acts as a binding agent for the crust and adds a tangy richness. For the crust, breadcrumbs provide a satisfying crunch, while rosemary and thyme bring their aromatic, earthy notes. Garlic adds a bit of warmth, and a touch of salt and black pepper enhances all the flavors.

Tips & Tricks

  • Use a meat thermometer to ensure precise cooking without overcooking.
  • Letting the meat rest is crucial for retaining juices — don’t skip this step!
  • If fresh herbs aren’t available, you can use dried herbs but reduce the quantity by half.

Serving Suggestions

This venison pairs beautifully with roasted root vegetables like carrots and parsnips, which complement its earthy flavors. A side of creamy mashed potatoes or a simple arugula salad with a lemon vinaigrette can add a nice contrast to the dish. Consider serving with a robust red wine, such as a Cabernet Sauvignon, to enhance the meal's richness.

Frequently Asked Questions

Can I use another type of meat instead of venison?
Yes, beef tenderloin is a great substitute, though cooking times may vary slightly.
What if I don't have a roasting rack?
You can roll up some aluminum foil into coils and place the venison on top to elevate it.
How can I tell when the venison is done without a thermometer?
If you press the meat and it feels firm with a slight give, it’s likely medium-rare.

Herb-Crusted Venison Tenderloin Recipe Walkthrough

First, you’ll want to preheat your oven to 375°F (190°C). This ensures it’s ready for the venison once you’ve prepped it. Dry off your 2 lbs of venison tenderloin with paper towels. This step is crucial for a good sear, as moisture can prevent a proper crust from forming. Season it generously with salt and black pepper — don't be shy here; a well-seasoned meat makes all the difference.

In a small bowl, mix the olive oil and Dijon mustard until they’re well combined. This mixture will not only add flavor but also help the breadcrumb mixture adhere to the venison. Brush this mustard mixture evenly over the tenderloin, making sure every inch is covered.

Now, in another bowl, combine the breadcrumbs, rosemary, thyme, and minced garlic. This is your herb crust. Roll the venison in this breadcrumb mixture, pressing gently to ensure the herbs stick well and form a nice, even crust.

Place the venison on a roasting rack set in a baking dish. This setup helps the heat circulate, cooking the meat evenly. Roast it in your preheated oven for about 25-30 minutes. You’re aiming for an internal temperature of 135°F for medium-rare. A meat thermometer is your best friend here; it takes the guesswork out of cooking.

Once out of the oven, let the venison rest for 10 minutes before slicing. This resting period is key to keeping the meat juicy and allows the flavors to meld perfectly.

Why You'll Love This Recipe

  • Rich, earthy flavors from fresh herbs create a restaurant-quality meal at home.
  • Quick and simple preparation makes it suitable even for weeknight dinners.
  • A healthier alternative to beef, venison is lean and packed with nutrients.
  • Impressive presentation with minimal effort.

Ingredients

2 lbs venison tenderloin
1/4 cup olive oil
2 tbsp Dijon mustard
1/2 cup breadcrumbs
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh thyme
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. Pat the venison dry with paper towels and season generously with salt and black pepper.
3. In a small bowl, mix the olive oil and Dijon mustard.
4. Brush the mixture over the venison tenderloin evenly.
5. In another bowl, combine breadcrumbs, rosemary, thyme, and minced garlic.
6. Roll the venison in the breadcrumb mixture, pressing the herbs into the meat to form a crust.
7. Place the venison on a roasting rack in a baking dish.
8. Roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 135°F for medium-rare.
9. Remove from the oven and let it rest for 10 minutes before slicing.

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