Roasted Venison with Aubergine

Instructions

1. 1

   Preheat oven to 200°C. Pat venison loin dry and season generously with salt and pepper. Toss aubergine cubes with 2 tablespoons olive oil, salt, and pepper, then spread on a baking tray and roast for 25 minutes until golden and tender.

   Tip: Drying the venison ensures a better crust when searing.

2. 2

   Heat remaining 2 tablespoons of olive oil in a large oven-safe skillet over high heat. Once shimmering, sear the venison loin on all sides for 2-3 minutes per side until deeply browned. Remove and set aside on a plate.

   Tip: Don't move the meat while searing—let it develop color before flipping.

3. 3

   In the same skillet, reduce heat to medium and add shallots cut-side down. Cook for 3 minutes until caramelized, then push to the sides. Add minced garlic and cook for 1 minute until fragrant.

   Tip: The browned bits left from the venison will add depth to your sauce.

4. 4

   Pour in red wine and use a wooden spoon to deglaze the pan, scraping up all browned bits. Add crushed juniper berries, thyme sprigs, and rosemary sprigs. Simmer for 3 minutes to reduce wine slightly.

   Tip: Juniper berries complement venison's gamey flavor beautifully.

5. 5

   Add beef stock and balsamic vinegar to the skillet. Return the seared venison loin to the pan, nestling it among the shallots. Transfer the skillet to the preheated oven.

   Tip: An oven-safe skillet saves you cleanup and keeps everything together.

6. 6

   Roast venison in the oven for 15-20 minutes for medium-rare (internal temperature 50-55°C). Remove from oven and let rest for 5 minutes while covered loosely with foil.

   Tip: Venison is lean—overcooking will make it tough. Use a meat thermometer for precision.

7. 7

   Remove herb sprigs from the sauce. Slice the rested venison loin into 1.5cm thick medallions. Arrange on serving plates with roasted aubergine cubes and caramelized shallots.

   Tip: Slicing against the grain ensures tender, easy-to-eat pieces.

8. 8

   Pour the warm red wine reduction and pan juices around the venison and vegetables. Taste and adjust seasoning if needed before serving hot.

   Tip: If sauce is too thin, simmer it on the stovetop for 2-3 minutes to concentrate flavors.