Roasted Venison with Cassava Root and Herb Crust
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant venison dish has become a favorite at my table because it delivers restaurant quality results in just under an hour. The tender venison steaks are topped with a fragrant herb crust while the cassava root provides a wonderful earthy side that's naturally gluten free and packed with resistant starch for sustained energy. What I love most is how straightforward it all comes together: a quick sear, a rich red wine reduction, and fresh herbs that transform simple ingredients into something truly special. Whether you're cooking for guests or treating yourself to something memorable, this recipe proves that impressive meals don't require complicated techniques or hard to find ingredients.
Ella x
Ingredients
- 4venison steaks(8 oz each, room temperature)
- ¾ kgcassava root(peeled and cut into wedges)
- 3 sprigsfresh rosemary(chopped)
- 2 sprigsfresh thyme(chopped)
- 4garlic cloves(minced)
- 5 tablespoonsolive oil
- 2 tablespoonsdijon mustard
- 237 mlred wine(dry)
- 118 mlbeef broth
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonbalsamic vinegar
- 2 tablespoonsbutter(cold, cubed)
Detail level
Instructions
- 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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.