Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
8 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Roast of Venison with Remoulade and Fried Onion Rings

Recipe courtesy of Ulrika Bengtsson

Pan Roasted Venison with a Tangerine and Roasted Jalapeno Sauce and Sweet Onion and Sage Gratin

Recipe courtesy of Bobby Flay

Marinated Venison Loin Steaks with Onions and Sweet Peppers

Recipe courtesy of Michel Nischan

Venison Loin with Sweet Potato, Pearl Onions, and Smoked Bacon

Recipe courtesy of Craig Hopson

Deconstructed Venison Pot Roast

Recipe courtesy of Rue Rusike

Venison Chili

Rack of Venison

Recipe courtesy of Ulrika Bengtsson

Venison Stew

Roast Rack of Venison with Smoked Barbecue Sauce

Recipe courtesy of David Rosengarten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories