Recipe courtesy of Susur Lee

Spiced Venison

  • Level: Intermediate
  • Total: 37 min
  • Prep: 15 min
  • Inactive: 2 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe



1 pound venison

2 egg yolks

1 tablespoon Korean chile paste (available in Japanese grocery stores)

1/2 teaspoon salt

Spice Crumb Mixture:

1/2 cup bread crumbs

1 tablespoon sesame seeds

1/4 teaspoon ginger powder

1 teaspoon sugar

1/2 teaspoon Korean chile powder

1/2 teaspoon white pepper

1 teaspoon nori seaweed

3 tablespoons olive oil


  1. Preheat oven to 375 degrees F.
  2. In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.
  3. Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.

Spiced Venison with Parsnip Puree and Parsley Oil

Spiced Rubbed Venison Chop with Cranberry Poha Chutney

Spiced Rubbed Venison Chop with Cranberry Poha Chutney

Venison Sausage

Venison Pate

Venison Enchiladas

Venison Quesadilla

Venison Pye