Roasted Venison with Bean Sprout Salad
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels impressively elegant without any fuss. Venison is naturally lean and packed with protein, making it a nutritious choice that's surprisingly easy to cook at home. The roasted loin gets a simple treatment with garlic and thyme, while the fresh bean sprout salad provides a crisp, peppery contrast that balances the rich meat beautifully. Everything can be prepped ahead, so you're really just managing a quick roast and tossing together the salad. It's the kind of meal that makes you feel like you've put in real effort, but honestly, it's one of the simplest things I make.
Ella x
Ingredients
- ¾ kgvenison loin(trimmed of silver skin)
- 3 tbspextra virgin olive oil
- 4 sprigsfresh thyme
- 3garlic cloves(minced)
- 1½ tspsea salt
- 1 tspblack pepper(freshly ground)
- 710 mlmung bean sprouts(fresh)
- 4radishes(thinly sliced)
- 2 tbspsesame vinegar
- 1 tbspsoy sauce
- 1 tbspsesame oil(toasted)
- 118 mlroasted cashews(halved)
- 2green onions(sliced on bias)
Detail level
Instructions
- 1
Remove venison from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with sea salt and black pepper on all surfaces.
Tip: Room temperature meat cooks more evenly and develops better crust.
- 2
Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the venison loin for 3-4 minutes per side until golden brown crust forms, then add minced garlic and thyme sprigs.
Tip: Do not move the meat while searing to develop proper caramelization.
- 3
Transfer skillet to a preheated 400°F oven and roast for 15-18 minutes until internal temperature reaches 130°F for medium-rare. Let rest on a cutting board for 8 minutes before slicing.
Tip: Venison is very lean; overcooking makes it tough and dry.
- 4
While venison cooks, combine sesame vinegar, soy sauce, and toasted sesame oil in a small bowl, whisking until emulsified. Season with additional salt and pepper to taste.
- 5
Place fresh bean sprouts and radish slices in a large mixing bowl. Just before serving, toss with sesame vinaigrette and divide among serving plates.
Tip: Add dressing right before serving to keep sprouts crisp.
- 6
Slice rested venison loin against the grain into 0.5-inch thick pieces. Arrange venison on top of the bean sprout salad.
Tip: Slicing against the grain ensures maximum tenderness.
- 7
Sprinkle roasted cashews and sliced green onions over each plate. Drizzle any accumulated venison juices around the plate for added depth of flavor. Serve immediately.
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