Roasted Venison with Broccoli
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 tastes absolutely restaurant quality. Venison is such a lean, flavorful meat that pairs beautifully with roasted broccoli and a rich balsamic glaze. I love that venison is packed with iron and B vitamins, making it a genuinely nourishing choice for your family. The best part is how simple the technique really is: you sear the meat, toss everything on a sheet pan with fresh herbs and garlic, and let your oven do the work. It feels fancy enough for guests but honestly requires minimal effort from you.
Ella x
Ingredients
- ¾ kgvenison loin(trimmed of sinew)
- ¾ kgfresh broccoli(cut into florets)
- 4 tbspolive oil
- 2 sprigsfresh rosemary(chopped)
- 1 tbspfresh thyme(chopped)
- 4garlic cloves(minced)
- 118 mlbalsamic vinegar
- 1 tbsphoney
- 1 tspsea salt
- ½ tspblack pepper(freshly ground)
- 2shallots(thinly sliced)
- 59 mlbeef stock
Detail level
Instructions
- 1
Remove venison from refrigeration 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
Tip: Room temperature venison cooks more evenly and develops a better crust.
- 2
Preheat oven to 425°F. In a small bowl, combine chopped rosemary, thyme, minced garlic, salt, and pepper. Rub 2 tablespoons of olive oil over the venison loin, then coat evenly with the herb mixture.
Tip: Don't skip the oil coating—it helps the herbs adhere and creates better browning.
- 3
Heat a cast-iron skillet over medium-high heat until very hot. Sear the venison loin on all sides for 2-3 minutes per side until deeply browned, then transfer to the oven.
Tip: A good sear locks in juices and develops deep, savory flavors.
- 4
While venison roasts, toss broccoli florets with remaining 2 tablespoons olive oil, salt, and pepper. Spread on a separate baking sheet and roast alongside venison for 20-25 minutes until edges are golden and crispy.
Tip: High heat creates caramelized, crispy edges while keeping broccoli tender inside.
- 5
Roast venison for 20-25 minutes until internal temperature reaches 130-135°F for medium-rare. Remove and let rest for 8-10 minutes before slicing.
Tip: Resting allows juices to redistribute throughout the meat, preventing dryness when cut.
- 6
While venison rests, make the reduction: sauté sliced shallots in the same skillet over medium heat for 2 minutes until softened.
- 7
Deglaze the pan with balsamic vinegar and beef stock, scraping up browned bits. Add honey and simmer for 5-7 minutes until reduced to a glaze that coats the back of a spoon.
Tip: The reduction concentrates flavors and creates an elegant sauce to drizzle over the meat.
- 8
Slice venison against the grain into 0.5-inch thick steaks. Arrange on plates with roasted broccoli and drizzle with balsamic reduction.
Tip: Slicing against the grain makes the venison more tender and easier to eat.
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