Roasted Loin of Venison with a Nut Crust

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Roasted Loin of Venison with a Nut Crust

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.

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