Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Roasted Venison with Habanero Sauce
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 115
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 9
- Cholesterol
- 38
- Sodium
- 122
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.