Roasted Venison with Corn

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the venison steaks dry with paper towels and brush lightly with 1 tablespoon of olive oil on both sides.

   Tip: Dry meat develops a better crust when seared; venison is lean, so avoid overcooking.

2. 2

   Mix minced garlic with salt, pepper, and the leaves stripped from the rosemary and thyme sprigs. Press this herb mixture firmly onto both sides of each venison steak.

   Tip: Prepare this herb rub while your oven preheats to save time.

3. 3

   Heat a cast iron skillet over medium-high heat and add 1 tablespoon of olive oil. When shimmering, carefully lay the steaks in the pan and sear for 3-4 minutes per side until a golden crust forms.

   Tip: Don't move the steaks around; let them sit undisturbed for optimal crust development.

4. 4

   Toss the corn halves and shallot halves in a bowl with the remaining olive oil, salt, and pepper. Arrange on a separate baking sheet.

   Tip: Using a separate sheet prevents the vegetables from steaming and allows for better caramelization.

5. 5

   Transfer the seared venison steaks to the oven on the same skillet or a roasting pan. Place the corn and shallots in the oven on their sheet. Roast everything for 12-15 minutes until the venison reaches 130-135°F internal temperature (medium-rare).

   Tip: Use a meat thermometer for precision; venison becomes tough if overcooked beyond medium.

6. 6

   Remove the skillet with venison and let rest for 5 minutes tented loosely with foil. Continue roasting vegetables until corn is charred and shallots are caramelized, about 5 more minutes.

   Tip: Resting the meat allows juices to redistribute, ensuring tender, juicy steaks.

7. 7

   While the vegetables finish, whisk together balsamic vinegar and honey in a small bowl. Brush this glaze over the corn and shallots in the final minute of cooking.

   Tip: The glaze adds complexity and helps create a beautiful caramelized finish.

8. 8

   Plate the venison steak in the center of each plate with corn and shallots arranged alongside. Top the meat with a small knob of butter and drizzle any pan juices around the plate before serving.

   Tip: Butter melting over the warm venison adds richness and complements the lean meat beautifully.