Roasted Venison with Asparagus

Instructions

1. 1

   Remove venison from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Room temperature meat cooks more evenly and develops better browning.

2. 2

   Preheat oven to 425°F (220°C). Toss asparagus with 2 tablespoons olive oil, salt, and pepper on a baking sheet, arranging in a single layer.

   Tip: Don't overcrowd the pan to ensure the asparagus roasts rather than steams.

3. 3

   Heat remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. When shimmering, sear venison for 3-4 minutes per side until deeply browned. Transfer to a plate.

   Tip: A hot pan creates a flavorful crust that seals in the venison's juices.

4. 4

   Place asparagus in the oven. Return skillet to medium heat, add minced shallots and crushed garlic, cooking for 1 minute until fragrant.

   Tip: Cook shallots briefly to soften them without burning.

5. 5

   Deglaze the pan with red wine, scraping up browned bits. Let simmer for 2 minutes to reduce by half. Add beef stock, rosemary, and thyme.

   Tip: The fond at the pan bottom adds deep flavor to your sauce.

6. 6

   Return venison to the skillet, nestling it into the sauce. Transfer to the oven for 12-15 minutes until internal temperature reaches 130-135°F for medium-rare.

   Tip: Use a meat thermometer for perfectly cooked venison—it dries out easily if overcooked.

7. 7

   Remove venison and let rest on a warm plate for 5 minutes. Strain the cooking liquid through a fine sieve, discarding solids.

   Tip: Resting allows juices to redistribute throughout the meat.

8. 8

   Pour strained sauce back into the skillet over low heat. Whisk in butter until emulsified. Check asparagus doneness—it should be tender and lightly charred.

   Tip: Swirling in cold butter creates a silky, restaurant-quality sauce.

9. 9

   Slice venison against the grain into 1-inch thick medallions. Arrange on serving plates with roasted asparagus and drizzle generously with the red wine reduction.

   Tip: Slicing against the grain ensures tender, bite-sized pieces.