Herb Crusted Venison Medallions

2 Tbs. Parsley, chopped
2 Tbs. Rosemary, chopped 
2 Tbs. Thyme, chopped 
4 garlic cloves, mashed 
2 tsp. Fresh cracked black pepper 
2 Tbs. Dijon mustard 
½ cup seasoned breadcrumbs
¼ cup Worcestershire sauce
½ cup water
1 shallot, minced
½ cup olive oil
1 lb South Texas Antelope Boneless LoinSouth Texas Antelope Filet Steak or Axis Venison Boneless Loin
Salt and pepper to taste

Preheat oven to 525° F. In a medium-sized mixing bowl, combine parsley, rosemary and thyme. Add garlic, cracked black pepper, Dijon mustard, breadcrumbs, Worcestershire sauce and water. Stir to make a thick paste. Spread paste over loin. If necessary, tuck thinner end of loin underneath so that it will cook evenly. Salt and pepper to taste.

Place loin on oven roasting rack inside of oven roasting pan. Place in oven and reduce oven temperature to 375° F. Roast until meat thermometer reads 125° F for rare, 135° F for medium-rare (temperature will continue to rise a few degrees after pulling from oven). Do not cook past medium-rare.

Remove and let sit for 10 minutes before carving. Slice thinly against the grain.

Adapted from Bon Appetit Magazine