Roasted Venison with Cassava Root and Herb Crust

Instructions

1. 1

   Preheat oven to 425°F. Toss cassava wedges with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden and crispy, stirring halfway through.

   Tip: Cut cassava wedges to uniform size for even cooking.

2. 2

   While cassava roasts, combine chopped rosemary, thyme, minced garlic, Dijon mustard, and 1 tablespoon olive oil in a small bowl to create the herb crust.

   Tip: Make the herb mixture ahead and store in the refrigerator until ready to use.

3. 3

   Pat venison steaks dry with paper towels. Season both sides generously with salt and pepper, then coat evenly with the herb crust mixture, pressing gently so it adheres.

   Tip: Allowing venison to reach room temperature ensures more even cooking.

4. 4

   Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear venison steaks for 4-5 minutes per side for medium-rare, working in batches if needed. Transfer to a plate.

   Tip: Don't overcrowd the pan—give each steak space for proper browning.

5. 5

   In the same skillet, pour in red wine and beef broth, scraping up any browned bits from the bottom. Simmer for 5-7 minutes until sauce reduces by half, then stir in balsamic vinegar.

   Tip: The deglazing process adds incredible depth to your sauce.

6. 6

   Remove sauce from heat and whisk in cold butter cubes until fully incorporated, creating a glossy finish. Return venison steaks to the skillet briefly to warm through.

   Tip: The butter creates an emulsified sauce that coats beautifully.

7. 7

   Divide roasted cassava wedges among four plates. Top each with a venison steak and drizzle generously with the red wine reduction sauce.

   Tip: Serve immediately while the venison is still warm and the cassava is crispy.