Best 2 Crusted Venison Recipes

Indulge in the exquisite flavors of venison, transformed into a culinary masterpiece with our curated collection of crusted venison recipes. These dishes elevate the venison experience, showcasing its rich, gamey taste through innovative crusts and tantalizing flavor combinations. Embark on a culinary journey with our venison recipes, ranging from the classic herb-crusted venison to the adventurous pistachio-crusted venison. Each recipe is carefully crafted to highlight the venison's natural flavors, resulting in a symphony of taste that will leave you craving more. Whether you prefer a crispy, golden crust or a tender, flaky crust, our recipes cater to your every desire. Discover the perfect crusted venison dish to impress your family and friends, leaving them in awe of your culinary skills.

Here are our top 2 tried and tested recipes!

SPICE-CRUSTED VENISON MEDALLIONS WITH JUNIPER SAUCE

Spice-Crusted Venison Medallions With Juniper Sauce image

Provided by Florence Fabricant

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons whole allspice
2 teaspoons dried juniper berries
1 teaspoon black peppercorns
1 pound venison loin, silver skin removed, cut in 8 pieces
Salt
1 cup dry red wine
1 cup venison, game or beef stock
2 tablespoons red currant jam
2 tablespoons brandy
2 tablespoons gin
1 tablespoon grapeseed oil
2 tablespoons unsalted butter

Steps:

Pulverize coriander seeds, cumin seeds, allspice, 1 teaspoon juniper berries and 1/2 teaspoon black peppercorns in a spice grinder or mortar. Season venison with salt, and coat with ground spices. Set aside.
Cook wine and stock together for 15 to 20 minutes, until reduced to a scant cup. Lightly crush remaining juniper berries and peppercorns, and add, with jam, brandy and gin. Simmer until jam melts. Strain through a fine sieve, and return to saucepan.
Just before serving, heat grapeseed oil in a heavy skillet. Add venison and sauté over medium heat, turning to cook on all sides, until medium rare, about 10 minutes. An instant-read thermometer will register about 125 degrees. Do not overcook. Keep heat moderate so spices do not burn. Remove from heat.
Over low heat, swirl butter into sauce with a whisk. Transfer venison to plates, and spoon sauce around.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 5 grams, Sodium 622 milligrams, Sugar 6 grams, TransFat 0 grams

CRUSTED VENISON

CRUSTED VENISON image

Categories Game

Yield 1 serving

Number Of Ingredients 6

Ingredients

1 (6 ounce) filet venison tenderloins or substitute filet mignon
2 tablespoons dry ground coffee
1 teaspoon fresh ground pepper
1/2 teaspoon salt
1 tablespoon tamarind juice
1 teaspoon canola oil

Steps:

Mix the coffee and ground pepper together on a saucer. Dredge the meat in the mixture on both sides. Sear the meat for about 4 minutes per side in an oiled skillet. Remove from the heat and let it rest for 5 minutes. Add a small quantity of the salt and a splash of the juice to each bite. The combination of the salt and the citrus-sour of the tamarind, together with the coffee crust, makes a very flavorful dish.

Tips:

Choose the right venison cut: For crusted venison, select a tender cut like backstrap, tenderloin, or loin.
Marinate the venison: Marinating the venison helps tenderize it and infuse it with flavor. Use a marinade made with acidic ingredients like vinegar, citrus juice, or yogurt, as well as herbs, spices, and aromatics.
Sear the venison: Searing the venison creates a flavorful crust and helps lock in the juices. Sear the venison in a hot skillet or griddle until it is browned on all sides.
Crust the venison: After searing, crust the venison with a mixture of breadcrumbs, herbs, spices, and nuts. The crust will add flavor and texture to the venison.
Cook the venison: The cooking time for crusted venison will vary depending on the thickness of the cut and the desired level of doneness. Cook the venison in a preheated oven or on the grill until it reaches an internal temperature of 135°F for medium-rare or 145°F for medium.
Let the venison rest: Once the venison is cooked, let it rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Crusted venison is a delicious and elegant dish that is perfect for special occasions. By following these tips, you can create a perfectly cooked crusted venison that will impress your guests. Enjoy your meal!