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Post by Whiskers on May 21, 2007 14:19:55 GMT -6
Venison Loin Roast
1 cup ground pecans or walnuts 1/2 cup breadcrumbs 2 tablespoons fresh parsley, chopped 2 tablespoons oil 2 teaspoons coarse black pepper 1/2 teaspoon salt 3-pound boneless venison loin roast
Combine nuts, breadcrumbs, parsley, oil, pepper and salt in a bowl. Place the roast on a rack in a roast pan and rub with a small amount of oil. Coat the roast with the nut mixture on all sides, pressing to make it stick. Roast in a 425° F. oven for 30 minutes or until desired doneness. Let rest for 5 minutes before slicing.
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