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Executive Chef David Noto

The Texas Traditions Signature Chefs Series

Mustard Crusted Loin of Venison
With Jalapeno Glaze and
Shiitake Sweet Potato Ragout

Executive Chef David Noto

Hilton Dallas Lincoln Centre

For the Venison:
1 each venison loin (backstrap) approx 2 Lbs.
4 ounces Texas Traditions Black Peppercorn Mustard Add to Basket
1 teaspoon kosher Salt
½ teaspoon coarse ground black pepper
2 ounces olive oil
1 cup Panko bread crumbs
6 ounces Shiner Bock Beer (or any dark beer)
4 ounces Texas Traditions Jalapeno Jelly, warm Add to Basket

For the Ragout:
3 ounces whole butter
1 teaspoon salt
1teaspoon pepper
1 pound sweet potato peeled, diced and blanched
½ pound organic Texas shiitake mushrooms, sliced
2 Tablespoons fresh chopped tarragon
2 ounces heavy cream
Liquid from Venison pan

Serves 4

For the Venison:
Season venison with kosher salt and black pepper all the way around. Heat olive oil in 10” frying pan until almost smoking. Sear venison all the way around until browned. Remove from pan and coat with Texas Traditions Black Peppercorn Mustard. Roll in bread crumbs until coated. Place on sheet pan and cook at 325 degrees to desired temperature. (medium rare internal temperature of 120 degrees is preferred). Place pan back on stove and deglaze with beer. Reduce by ½ and reserve.

For the Ragout:
Melt butter in frying pan. Add sweet potatoes and cook about half way. Add shiitake mushrooms and cook until almost done. Add reserved liquid and simmer until reduced by ½. Add heavy cream and tarragon and simmer until thickened. Adjust seasoning with salt and pepper as needed.

Place the ragout down on the plate in a circular shape. Slice the venison into 3 ounce medallions and place on top of the ragout. Spoon Texas Traditions Jalapeno Pepper Jelly across the top to glaze the venison. Garnish with tarragon sprig and serve.

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