Roasted Venison with Celery and Herb Jus
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant roasted venison dish is one of my go to meals when I want something special but don't have all day to spend cooking. The whole thing comes together in just about an hour, and venison is wonderfully lean protein packed with iron and B vitamins that'll keep you feeling energized. I love how the fresh rosemary and thyme infuse the meat while it roasts, and that silky herb jus with celery and red wine makes it feel like restaurant quality. It's the kind of dish that impresses guests without requiring fancy techniques, and honestly, it tastes even better than it sounds.
Ella x
Ingredients
- ¾ kgvenison loin(trimmed of silver skin)
- 4 stalkscelery(cut into 3-inch pieces)
- 3 tbspolive oil
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 4garlic cloves(crushed)
- 1½ tspsea salt
- 1 tspcracked black pepper
- 1shallot(finely minced)
- 177 mlred wine
- 237 mlbeef broth
- 2 tbspbutter(cold, cubed)
Detail level
Instructions
- 1
Remove venison from refrigerator 30 minutes before cooking. Pat dry with paper towels and rub generously with salt and pepper on all sides.
Tip: Bringing meat to room temperature ensures even cooking throughout.
- 2
Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, sear the venison loin for 2-3 minutes per side until a golden crust forms. Remove and set aside on a plate.
Tip: Don't move the meat while searing—let it develop a flavorful crust undisturbed.
- 3
In the same skillet, add remaining 1 tbsp olive oil and toss in celery pieces, garlic, rosemary, and thyme. Roast for 8-10 minutes, stirring occasionally, until celery begins to caramelize at the edges.
Tip: Celery becomes sweeter as it caramelizes—this adds depth to the dish.
- 4
Return venison loin to the skillet, nestling it among the celery and herbs. Transfer the entire skillet to a preheated 400°F oven.
Tip: Using a cast-iron skillet allows you to go directly from stovetop to oven without transfer.
- 5
Roast for 12-15 minutes until a meat thermometer inserted in the thickest part reads 130-135°F for medium-rare. Remove skillet and transfer venison to a cutting board, tent loosely with foil, and rest for 5 minutes.
Tip: Resting allows juices to redistribute, keeping the meat tender and juicy.
- 6
While venison rests, return skillet to stovetop over medium heat. Remove herb sprigs and garlic cloves. Add minced shallot and sauté for 1 minute until fragrant.
Tip: The fond stuck to the pan adds wonderful flavor to your sauce.
- 7
Deglaze the skillet with red wine, scraping up browned bits with a wooden spoon. Reduce the wine by half, about 2-3 minutes, then add beef broth and simmer for another 3 minutes.
Tip: Deglazing captures all the caramelized flavors from roasting.
- 8
Remove from heat and whisk in cold butter cubes one at a time until the jus is silky and glossy. Taste and adjust seasoning with salt and pepper as needed.
Tip: Adding cold butter at the end creates a luxurious, emulsified sauce.
- 9
Slice venison loin against the grain into 0.5-inch thick medallions. Arrange on a warm platter with roasted celery, drizzle generously with herb jus, and serve immediately.
Tip: Slicing against the grain makes each bite more tender.
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