Herb Crusted Venison Loin Recipe -- Martin Heuser, Owner and Executive Chef at Affare

Courtesy of Martin Heuser, Owner and Executive Chef, Affare KC.

Wine Pairing Suggestion by Katrin Heuser, Owner and Sommelier:  Northern Rhone Syrah, such as Jean Louis Chave's "Farconnet"


Herb Crusted Venison Loin

Herb crust:


250 g butter (soft-room temperature)

1 egg

1 yolk

100 g mie de pain (bread crumbs from white bread without crust)

1 tablespoon each of finely chopped rosemary, thyme, parsley and chives


whip butter in mixer to pomade stage (white and fluffy), add eggs, herbs and mie de pain, season with salt and pepper to taste




Season venison with salt and pepper

sear venison loin in hot frying pan with oil for about 3 minutes

on both sides

Remove meat and cover with the herb crust, about 3/8 inch thick

bake at 400F until crust is golden brown (about 5-8 minutes)

let the meat rest for 5-10 minutes before slicing it


this meat goes well with a wild mushroom medley

or a

blueberry gastrique:

3,5 oz sugar

2 oz red wine vinegar

1/2 cup frozen or fresh blueberries

caramelize sugar, deglaze with vinegar

add blueberries

let it cook until blueberries are broken down to a slightly syrupy consistency.