Roasted Venison with Artichoke

Instructions

1. 1

   Preheat your oven to 425°F. Pat the venison loin completely dry with paper towels and season generously all over with sea salt and black pepper.

   Tip: Dry meat ensures better browning and a flavorful crust.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the venison on all sides for 2-3 minutes per side until deeply browned, then transfer to a plate.

   Tip: Don't skip searing—it locks in the venison's rich flavor.

3. 3

   In the same skillet, add remaining 2 tablespoons olive oil and reduce heat to medium. Sauté shallots and garlic for 2 minutes until fragrant but not browned.

4. 4

   Add artichoke heart halves cut-side down to the skillet and cook for 3-4 minutes until lightly golden, then flip and cook another 2 minutes.

   Tip: Browning the artichokes adds depth to the final sauce.

5. 5

   Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let it reduce by half, approximately 2 minutes.

6. 6

   Return the venison to the skillet, nestling it among the artichokes. Add the beef stock and place the rosemary and thyme sprigs around the meat. Transfer the entire skillet to the preheated oven.

   Tip: Using an oven-safe skillet eliminates extra dishes and keeps everything in one place.

7. 7

   Roast for 15-20 minutes until the internal temperature reaches 130-135°F for medium-rare, checking with an instant-read thermometer inserted into the thickest part.

   Tip: Venison is lean; don't overcook it or it becomes tough and dry.

8. 8

   Remove the skillet from the oven and transfer the venison to a cutting board. Tent loosely with foil and let rest for 5 minutes while you finish the sauce.

   Tip: Resting allows the juices to redistribute, keeping the meat tender.

9. 9

   Place the skillet over medium heat and remove the herb sprigs. Whisk in the cold butter pieces one at a time until the sauce is silky and glossy, about 1 minute. Taste and adjust seasoning with salt and pepper.

   Tip: The butter enriches the sauce and gives it a restaurant-quality finish.

10. 10

    Slice the venison loin into ¾-inch thick medallions and arrange on a serving platter with the roasted artichokes. Pour the pan sauce and vegetables over the meat before serving.