Pistachio Crusted Venison Loin
[
'Venison Backstrap or Tenderloin',
'1/4 cup olive oil',
'1/4 cup Dijon Mustard',
'1pkg shelled, roasted Pistachios',
'1pkg Panko Bread Crumbs',
'Parmesan (optional)',
'1tsp kosher salt',
'1tsp cracked black pepper',
'1/2tsp nutmeg'
]
Heat a pan to high with some olive oil, sear all sides of the venison loin getting a good crust, we are not cooking it through it at this step.
Preheat the oven to 350 F
Allow the loin to cool as you assemble the crust. Either with a knife or food processor, chop the pistachios fine enough to stick to the meat (gauging amount based on taste).
Mix together chopped pistachios, breadcrumbs, and seasonings in a bowl.
With the loin now cool, brush with an even coat of Dijon mustard all over. Apply the crust mixture to the loin, making sure to press into the meat, and coat completely.
Place on a wire rack, over a cooking sheet. Insert the Tappecue AirProbe in one end of the loin. Be sure it hits the middle of the loin.
Either set the alarm or watch the temp till the probe reads 5 degrees below your desired doneness. Note: venison is very lean and leaning toward a doneness level one stage cooler will help with the results (rare 115-120 F, med rare 125-130).
Pull the loin and let rest for 10 minutes.
Slice, serve, be the hero
Recipe by Nick Otto, Huntavore Podcast
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