Herb-Crusted Mule Deer Tenderloin

Transform your mule deer into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

French technique meets Western trophy

Culinary Evolution This preparation applies classical French herb crust techniques to mule deer, creating elegant presentations suitable for special occasions while honoring the animal's premium nature.

Ingredients (Serves 8-10)

• 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:

   • Roast at 375°F to 125°F internal temperature
   • Timing: Approximately 20-25 minutes
   • Crust: Should be golden brown and aromatic

Service: Slice thick, arrange with seasonal vegetables Wine: Burgundy Pinot Noir, Côtes du Rhône