Slow-Roasted Spice-Rubbed Venison Loin
Slow-Roasted Spice-Rubbed Venison Loin is a gluten free and fodmap friendly main course. One serving contains 404 calories, 65g of protein, and 13g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of butter, pepper, ground coriander, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Adjust oven rack to center position and preheat oven to 300°F. Pat venison dry with paper towels and place on rack set in rimmed backing sheet.
Combine salt, pepper, ancho chili, coriander, cumni, sugar, and espresso in small bowl. Rub evenly over meat. Roast venison until center registers 120°F on an instant read thermometer for medium-rare or 130°F for medium-well.
Remove from oven and set aside.
Immediately heat oil in large heavy-bottomed skillet over high heat until smoking.
Add venison and butter and cook, turning until all sides are evenly browned, about 4 minutes total. Return to rack, tent with foil, and allow to rest 15 minutes. Slice and serve.