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    You are in: Home / Recipes / Crusted Venison Recipe
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    Crusted Venison

    Crusted Venison. Photo by KateL

    1/1 Photo of Crusted Venison

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    2 mins

    15 mins

    lamarb's Note:

    Probably the most unusual and flavorful steak you've had.

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    Units: US | Metric


    1. 1
      Mix the coffee and ground pepper together on a saucer.
    2. 2
      Dredge the meat in the mixture on both sides.
    3. 3
      Sear the meat for about 4 minutes per side in an oiled skillet.
    4. 4
      Remove from the heat and let it rest for 5 minutes.
    5. 5
      Add a small quantity of the salt and a splash of the juice to each bite. The combination of the salt and the citrus-sour of the tamarind, together with the coffee crust, makes a very flavorful dish.

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    Ratings & Reviews:

    • on October 06, 2013


      Manly meal, rated 5 stars by DH, and 4 stars by me. This is a variation on classic pepper crusted filet mignon with a cognac or brandy sauce. The coffee-pepper mixture provided a surface barrier to keep the venison tenderloin moist but was not as intense as crushed peppercorn alone. The tamarind juice adds a slight fruity finish; I personally prefer brandy or cognac but DH was delighted. The cooking times were accurate; you do not want venison cooked past medium! So, if it were me, I would dispense with the tamarind juice and add brandy to the pan while the cooked meat was resting, reducing it to a glaze. Made for 2013 My Three Chefs.

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    Nutritional Facts for Crusted Venison

    Serving Size: 1 (179 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 234.5
    Calories from Fat 81
    Total Fat 9.1 g
    Saturated Fat 1.4 g
    Cholesterol 30.6 mg
    Sodium 1163.2 mg
    Total Carbohydrate 1.4 g
    Dietary Fiber 0.5 g
    Sugars 0.0 g
    Protein 36.8 g

    The following items or measurements are not included:

    ground coffee

    tamarind juice

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