Roasted Venison with Aubergine
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dinner party dishes because it looks impressive yet comes together in under an hour. Venison is such a lean, nutrient rich meat that pairs beautifully with roasted aubergine and a deep red wine reduction. The earthy flavors of thyme, rosemary, and juniper berries create a restaurant quality meal without the fuss or expense. Best of all, most of the cooking happens in one pan while you relax, making this the perfect choice when you want to impress guests without spending all evening in the kitchen.
Ella x
Ingredients
- 1.2 kgvenison loin(trimmed of silver skin)
- 2aubergine(cut into 2cm cubes)
- 4shallots(halved lengthwise)
- 6garlic cloves(minced)
- 250 mlred wine(full-bodied variety)
- 200 mlbeef stock
- 4 tablespoonsolive oil
- 4 sprigsfresh thyme
- 2 sprigsrosemary
- 8juniper berries(crushed)
- 1 teaspoonsalt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsbalsamic vinegar
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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