Name: Herb-Crusted Mule Deer Tenderloin
Cuisine: American
Ingredients: 4-5 lbs mule deer backstrap/tenderloin; 2 tbsp Dijon mustard; 2 tbsp olive oil; *Herb Crust:**; 2 cups fresh breadcrumbs; 1/4 cup fresh rosemary, minced; 1/4 cup fresh thyme, minced; 2 tbsp fresh sage, minced; 6 cloves garlic, minced; 1/4 cup olive oil; 2 tbsp kosher salt; 1 tbsp black pepper; *French Method Adaptation**; 1. **Mustard Searing Base**:; - Brush mustard evenly over entire backstrap; - **Purpose**: Helps herb crust adhere, adds flavor depth; - Let stand 30 minutes at room temperature; 2. **Herb Crust Preparation**:; - Combine all crust ingredients until mixture holds together; - **Texture**: Should be moist but not wet; - **Fresh herbs**: Essential for proper flavor and color; 3. **Initial Searing**:; - Sear backstrap on all sides in hot oil; - **Color**: Golden brown for flavor development; - Don't cook through, just develop surface; 4. **Crust Application**:; - Press herb mixture firmly onto all surfaces; - **Coverage**: Complete coating for even cooking; - **Technique**: Pat gently but firmly for adherence; 5. **Oven Roasting**: