Roasted Venison with Beetroot

Instructions

1. 1

   Preheat oven to 200°C (180°C fan). Pat the venison loin dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Dry meat creates a better crust when searing. Allow venison to reach room temperature for 15 minutes before cooking for even doneness.

2. 2

   Toss the beetroot wedges with 2 tablespoons of olive oil, half the minced garlic, sea salt, and pepper. Spread on a roasting tray and roast for 15 minutes until they begin to caramelize.

   Tip: Arrange beetroot in a single layer for even roasting and better color development.

3. 3

   Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, sear the venison loin for 2-3 minutes per side until deeply browned all over.

   Tip: A hot pan creates a flavorful crust through the Maillard reaction—don't move the meat while searing.

4. 4

   Transfer the seared venison to the roasting tray with the beetroot. Scatter the thyme, rosemary, and remaining garlic around the meat and roast for 12-15 minutes until the internal temperature reaches 55-58°C for medium-rare.

   Tip: Use a meat thermometer for accuracy. Venison is best served slightly pink inside to avoid drying out.

5. 5

   Remove the venison and beetroot from the oven. Transfer the venison to a warm plate and tent loosely with foil to rest for 8 minutes while you prepare the sauce.

   Tip: Resting allows juices to redistribute throughout the meat, keeping it tender and moist.

6. 6

   Pour the red wine into the roasting tray, scraping up any caramelized bits from the bottom. Transfer to a saucepan and bring to a boil over medium-high heat. Reduce for 5 minutes until slightly thickened.

   Tip: Deglazing captures all the flavorful browned bits that make the sauce deep and complex.

7. 7

   Add the beef stock and balsamic vinegar to the reduced wine. Simmer for 3-4 minutes, then remove from heat and whisk in the cold butter to emulsify and finish the gastrique.

   Tip: Whisking in cold butter at the end creates a glossy, velvety sauce without breaking.

8. 8

   Slice the rested venison loin into 1cm-thick medallions. Arrange on serving plates with roasted beetroot, drizzle with red wine gastrique, and dollop with creamed horseradish. Garnish with fresh parsley.

   Tip: The horseradish adds a sharp contrast that complements the rich venison perfectly.