Recipe courtesy of Susur Lee
Spiced Venison
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 316
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 28
- Cholesterol
- 93
- Sodium
- 353
- Total: 37 min
- Prep: 15 min
- Inactive: 2 min
- Cook: 20 min
Ingredients
Marinade:
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
Directions
- Preheat oven to 375 degrees F.
- In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.
- 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.