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Roasted Venison With Habanero Sauce

Roasted Venison With Habanero Sauce recipe image
This elegant dish transforms lean venison tenderloin into a tender, flavorful centerpiece. The meat is dry-rubbed with a fragrant blend of toasted fennel, cumin, coriander, and black pepper, allowing the spices to penetrate deep during an overnight refrigeration. Roasted at high heat, the venison develops a rich crust while remaining juicy and medium-rare inside. The accompanying habanero sauce adds a bold, spicy kick that balances the earthy gamey notes of the venison. Garnished with fresh green onions, this recipe is perfect for special occasions or when you want to impress dinner guests with a sophisticated international flavor profile.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 97.8
Dietary: Gluten-free
Description
This elegant dish transforms lean venison tenderloin into a tender, flavorful centerpiece. The meat is dry-rubbed with a fragrant blend of toasted fennel, cumin, coriander, and black pepper, allowing the spices to penetrate deep during an overnight refrigeration. Roasted at high heat, the venison develops a rich crust while remaining juicy and medium-rare inside. The accompanying habanero sauce adds a bold, spicy kick that balances the earthy gamey notes of the venison. Garnished with fresh green onions, this recipe is perfect for special occasions or when you want to impress dinner guests with a sophisticated international flavor profile.
Ingredients
  • 2 teaspoon Coarse salt
  • 1 teaspoon Fennel seeds, toasted
  • 1 teaspoon Cumin seeds, toasted
  • 1 teaspoon Coriander seeds, toasted
  • 1 teaspoon Black peppercorns
  • 2 Ounce venison
Directions
  1. 1
    In a mortar and pestle, crush the coarse salt, toasted fennel seeds, cumin seeds, coriander seeds, and black peppercorns into a coarse spice mixture.
  2. 2
    Pat the venison tenderloin dry with paper towels and rub the spice mixture evenly over all sides of the meat.
  3. 3
    Cover the seasoned venison tightly with plastic wrap and refrigerate overnight to allow the flavors to penetrate.
  4. 4
    Remove the venison from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
  5. 5
    Preheat your oven to 450&# 194;°F (230ðC).
  6. 6
    Heat a heavy oven-safe skillet over high heat with a small amount of oil. Sear the venison on all sides until a deep brown crust forms.
  7. 7
    Transfer the skillet to the preheated oven and roast the venison until it reaches medium-rare doneness (130-135ðF internal temperature).
  8. 8
    Transfer the venison to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
  9. 9
    Slice the venison into 1-inch thick medallions.
  10. 10
    Arrange the slices on a serving platter, spoon the habanero sauce over the top, and sprinkle with thinly sliced green onions.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 97.8kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.6g3%
Cholesterol 41.0mg14%
Sodium 9781.4mg408%
Total Carbohydrate 2.3g1%
Dietary Fiber 1.2g5%
Sugars 0.1g
Protein 15.8g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: venison, tenderloin, habanero, roasted, spice rub, fennel seeds, cumin, coriander, game meat, spicy, dinner party, medium rare, dry rub, green onions, international cuisine
Read it online: https://www.chefs-mate.com/recipe/roasted-venison-with-habanero-sauce/