Herb-Crusted Venison Tenderloin
Summary
| Yield | |
|---|---|
| Source | Liz Holbrook |
| Prep time | 30 minutes |
| Meat | |
| Season |
Description
Super easy - super quick - super impressive!
Ingredients
| 1 | Pound | venison tenderloin |
| 1⁄3 | Cup | parsley (chopped, fresh) |
| 2 | Tablespoon (Metric) | coriander (chopped, fresh) |
| 1 | Tablespoon (Metric) | thyme (chopped, fresh) |
| 1 | Tablespoon (Metric) | cajun seasoning |
| 2 | Teaspoon (Metric) | salt |
Instructions
- Mix herbs together
- Roll venison tenderloin in the herb mixture
- Lay venison on parchment paper on a cooking tray
- Let venison reach room temperature before cooking
- Cook in 350˚F (175˚C) oven for 20 minutes
- Let stand for 10 minutes and slice
