Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Roasted Loin of Venison with a Nut Crust
- Ready in: 30 minutes prep; 30 minutes to cook
- Serves: 6
- Complexity: medium
From the Joy of Cooking.
- 1 cup ground hazelnuts, pecans, or walnuts
- 1/2 cup fresh breadcrumbs
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh parsley
- 2 teaspoons ground black pepper
- 1/2 teaspoon salt
- 1 boneless venison loin roast (3-5 pounds), well trimmed
- 1 tablespoon vegetable oil
Combine the nuts, breadcrumbs, vegetable oil, parsley, pepper, and salt in a small bowl.
Preheat oven to 425 ºF.
Place the venison on a rack in a roasting pan and rub all over with vegetable oil. Coat the venison with the nut mixture on all sides, pressing to make it adhere. Roast the loin until a meat thermometer inserted in the center of the roast registers 110º to 115º for rare, about 7 minutes per pound, 120º to 125º for medium-rare, 8 minutes per pound, or 130º to 135º for medium, about 10 minutes per pound. Let the roast rest for 5 minutes before slicing.