Maple Crusted Loin of Venison

Adapted by
September 2002
Yield: 4 servings


1/8 cup whole cumin seeds
1/8 cup whole coriander seeds
1/4 cup whole juniper berries
1/4 cup black peppercorns
1 bay leaf
1 cup picked fresh sage, washed and dried
2 cups 100% olive oil
4 portions boned venison saddle loin
Maple Crust
1/4 cup maple sugar
1/4 cup light brown sugar
2 Tablespoons salt
1/2 cup soft unsalted butter
1 Tablespoon ground cumin
1 Tablespoon ground coriander
Cooking the Venison
Kosher salt and freshly ground black pepper
2 Tablespoons 100% olive oil
4 Tablespoons unsalted butter


Combine the cumin, coriander, juniper, peppercorn and bay leaf in a medium saute pan and toast over medium heat. Stir and shake the pan for about three minutes. Be careful not to burn the ingredients. The idea is to bring out the natural oils and flavors.

In a small sauce pan heat the oil to about 200 ° F. and pull off the stove. Carefully add the sage and the toasted ingredients. Let the mixture cool.

Set the venison in a shallow casserole pan or bowl. Pour the marinade over the venison and toss well to coat. Cover and refrigerate for at least six hours or up to 24 hours.

Maple Crust:
Combine all the ingredients together in a bowl and stir until well combined. Cover and set aside until needed.

Cooking the Venison:
Pre-heat a broiler.

Remove the venison from the marinade. Season each portion of venison all over with salt and freshly ground black pepper.

Heat two tablespoons olive oil in a large sauté pan over high heat. Add the venison and sear each side until golden brown, about two minutes per side. Reduce the heat to medium. Add the butter to the pan. When the butter is melted and sizzles, baste the meat using a large soup spoon, for about one minute.

Transfer the venison to a broiling rack. Spread 1/4 inch layer of the maple crust over the top of each portion of venison. Caramelize the crust under the broiler for about one minute. Let the meat rest for about three minutes before serving.