Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 tsp Coarse salt
- 1 tsp Fennel seeds toasted
- 1 tsp Cumin seeds toasted
- 1 tsp Coriander seeds toasted
- 1 tsp Black peppercorns
- 2 x Venison tenderloins - (12 ounce ea)
- Â Â Habanero Sauce see * Note
- 4 x Green onions sliced thin on the diagonal
Direcciones
- Crush salt, fennel seeds, cumin seeds, coriander and peppercorns with mortar and pestle. Rub venison on all sides with mix. Cover and chill overnight.
- Preheat oven to 450 degrees.
- Pan sear venison till browned and transfer to oven to roast till medium rare, or possibly desired degree of doneness. Transfer venison to work surface. Let stand 5 min. Cut into 1-inch thick slices. Arrange on a platter. Spoon Habanero Sauce over. Sprinkle with green onions.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 77g | |
| Calories 44 | |
| Calories from Fat 11 | 25% |
| Total Fat 1.26g | 2% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4667mg | 194% |
| Potassium 281mg | 8% |
| Total Carbs 8.55g | 2% |
| Dietary Fiber 3.8g | 13% |
| Sugars 1.4g | 1% |
| Protein 2.2g | 4% |
