Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Coarse salt

  2. 1 teaspoon 5ml Fennel seeds - toasted

  3. 1 teaspoon 5ml Cumin seeds - toasted

  4. 1 teaspoon 5ml Coriander seeds - toasted

  5. 1 teaspoon 5ml Black peppercorns

  6. 2 Venison tenderloins - (12 oz ea)

  7. Habanero Sauce - seeNote

  8. 4 Green onions - sliced thin on the diagonal

Instructions Jump to Ingredients ↑

  1. * Note: See the "Habanero Sauce" recipe which is included in this collection.

  2. Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with mortar and pestle. Rub venison on all sides with mixture. Cover and refrigerate overnight.

  3. Preheat oven to 450 degrees.

  4. Pan sear venison 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 a platter. Spoon Habanero Sauce over. Sprinkle with green onions.

  5. This recipe yields ?? servings.


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