Roasted Venison with Habanero Sauce

Yield:
8 servings
Level:
Easy
Ingredients
  • 2 teaspoons coarse salt
  • 1 teaspoon fennel seeds, toasted
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon coriander seeds, toasted
  • 1 teaspoon black peppercorns
  • 2 12 ounce venison tenderloins
  • Habanero Sauce (see recipe)
  • 4 green onions, thinly sliced on diagonal
Directions
  • Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with mortar and pestle. Rub venison on all sides with mixture. Cover and refrigerate overnight.

  • Preheat oven to 450 degrees. Pan sear until browned and transfer to oven to roast until medium rare, or desired degree of doneness. Transfer venison to work surface. Let stand 5 minutes. Cut into 1 inch thick slices. Arrange on platter. Spoon Habanero Sauce over. Sprinkle with green onions.


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