This is an easy-to-follow recipe that will easily ‘wow’ your guests. Served as an appetizer or main course, this preparation is quick and delicious, as long as you don’t overcook it. Try other nuts as well for different flavors.
Pecan-Crusted Venison Tenderloin
- For the "Crust"
- 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
- The Tenderloin:
- 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.