Venison Loin Roast

For an elegant venison entrée, try this mouth-watering 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.