* 1 cup ground pecans or walnuts
* 1/2 cup breadcrumbs
* 2 tablespoons fresh parsley, chopped
* 2 tablespoons oil
* 2 teaspoons coarse black pepper
* 1/2 teaspoon salt
* 3-pound boneless venison loin roast
Combine nuts, breadcrumbs, parsley, oil, pepper and salt in a bowl. Place the roast on a rack in a roast pan and rub with a small amount of oil. Coat the roast with the nut mixture on all sides, pressing to make it stick. Roast in a 425° F. oven for 30 minutes or until desired doneness. Let rest for 5 minutes before slicing.
* 1/2 cup breadcrumbs
* 2 tablespoons fresh parsley, chopped
* 2 tablespoons oil
* 2 teaspoons coarse black pepper
* 1/2 teaspoon salt
* 3-pound boneless venison loin roast
Combine nuts, breadcrumbs, parsley, oil, pepper and salt in a bowl. Place the roast on a rack in a roast pan and rub with a small amount of oil. Coat the roast with the nut mixture on all sides, pressing to make it stick. Roast in a 425° F. oven for 30 minutes or until desired doneness. Let rest for 5 minutes before slicing.
