Roasted Venison with Butternut Squash
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted venison with butternut squash is one of my go to dinner party dishes because it comes together in just over an hour and looks absolutely stunning on the plate. Venison is such a lean, nutrient dense protein that makes you feel good about what you're eating, while the sweet roasted squash balances the rich, gamey flavors beautifully. The whole meal roasts together, which means minimal fussing in the kitchen and maximum time with your guests. Sage, garlic, and a touch of balsamic vinegar create this gorgeous savory glaze that ties everything together. Trust me, this one always impresses.
Ella x
Ingredients
- ¾ kgvenison loin(trimmed of silverskin)
- 1butternut squash(peeled, cubed into 1-inch pieces)
- 4 tablespoonsolive oil
- 8fresh sage leaves(roughly chopped)
- 4garlic cloves(minced)
- 3 tablespoonsbalsamic vinegar
- 237 mlbeef stock
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 3thyme sprigs(fresh)
- 2 tablespoonsunsalted butter
- 2shallots(thinly sliced)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the venison loin dry with paper towels and season generously all over with salt and pepper.
Tip: Dry meat ensures better browning and a flavorful crust.
- 2
Toss the butternut squash cubes with 2 tablespoons of olive oil, salt, pepper, and half the chopped sage. Spread on a large roasting pan and place in the oven for 15 minutes to begin roasting.
Tip: Starting the squash early allows it to caramelize while you sear the venison.
- 3
Heat the remaining 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, sear the venison loin on all sides for 3-4 minutes total until deeply browned. Remove and set aside.
Tip: Don't move the meat too often; let it develop a golden crust for maximum flavor.
- 4
In the same skillet, add the sliced shallots and minced garlic, cooking for 2 minutes until fragrant. Pour in the balsamic vinegar and beef stock, scraping up any browned bits from the pan.
Tip: This deglazing step captures all the flavorful fond from searing the meat.
- 5
Return the venison to the skillet, nestling it among the squash that's already roasting. Add the thyme sprigs and remaining sage leaves around the meat.
Tip: The herbs infuse both the venison and sauce with aromatic depth.
- 6
Transfer the entire skillet to the oven and roast for 18-22 minutes, depending on how rare you prefer your venison (aim for 130-135°F internal temperature for medium-rare).
Tip: Use a meat thermometer to avoid overcooking; venison dries out quickly if overcooked.
- 7
Remove from the oven and transfer the venison to a cutting board. Tent loosely with foil and let rest for 5 minutes while you finish the sauce.
Tip: Resting allows the juices to redistribute throughout the meat for maximum tenderness.
- 8
Place the skillet with the roasted squash and sauce over medium heat. Whisk in the butter to create a silky glaze, tasting and adjusting seasoning as needed. Remove thyme stems and discard.
Tip: The butter adds richness and helps emulsify the sauce for a luxurious finish.
- 9
Slice the venison loin into 0.5-inch thick medallions and arrange on a platter with the roasted butternut squash. Pour the sage-balsamic glaze over the top and serve immediately.
Tip: Slicing against the grain ensures maximum tenderness in each bite.
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