Roasted Venison with Celery and Herb Jus

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.