Roasted Venison with Avocado

Instructions

1. 1

   Preheat your oven to 425°F. Pat the venison loin dry with paper towels and bring it to room temperature for 15 minutes.

   Tip: Allowing the meat to rest ensures more even cooking throughout.

2. 2

   In a small bowl, combine the chopped rosemary, thyme, minced garlic, 2 tablespoons of olive oil, salt, and black pepper to create an herb paste.

   Tip: Fresh herbs are preferable to dried for this recipe as they provide better flavor.

3. 3

   Rub the herb mixture evenly over all sides of the venison loin, pressing gently so it adheres well.

4. 4

   Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering, then sear the venison for 2-3 minutes on each side until a golden crust forms.

   Tip: Searing locks in the juices and creates a flavorful exterior.

5. 5

   Transfer the seared venison to the oven and roast for 12-15 minutes until the internal temperature reaches 130-135°F for medium-rare doneness.

   Tip: Venison is lean; avoid overcooking as it becomes tough when well-done.

6. 6

   While the venison cooks, prepare the avocado sauce by whisking together lime juice, minced shallot, cilantro, red chili flake, and the remaining olive oil in a bowl.

   Tip: Make this sauce just before serving to prevent the avocado from browning.

7. 7

   Remove the venison from the oven and let it rest for 5 minutes before slicing into quarter-inch thick medallions.

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

8. 8

   Arrange venison slices on each plate, place an avocado half beside them, drizzle with the cilantro lime sauce, and serve immediately.

   Tip: The warm venison complements the cool, creamy avocado beautifully.