Roasted Venison with Asparagus
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels elegant but comes together in just over an hour. Venison is such a lean and flavorful protein, packed with iron and B vitamins, and pairing it with fresh asparagus creates a meal that's both impressive and surprisingly simple. The beauty of this recipe is that everything roasts together, so minimal fussing is required once it hits the oven. A splash of red wine and beef stock creates a rich pan sauce that ties everything together beautifully. Whether you're cooking for a special occasion or just want to elevate a weeknight dinner, this is the kind of dish that never fails to impress.
Ella x
Ingredients
- ¾ kgvenison loin(trimmed of silver skin)
- ¾ kgfresh asparagus(woody ends removed)
- 4 tbspolive oil
- 1½ tspkosher salt
- 1 tspfreshly cracked black pepper
- 4fresh rosemary sprigs
- 6garlic cloves(crushed)
- 237 mldry red wine
- 118 mlbeef stock
- 2 tbspunsalted butter
- 2shallots(minced)
- 2 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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