Roasted Venison with Courgette
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This roasted venison with courgette is one of my favorite weeknight dinners because it comes together in just under an hour. Venison is wonderfully lean and packed with iron, making it a nutritious choice that feels special without being fussy. The beauty of this dish is its simplicity: you season the tender loin, roast it alongside fresh courgettes, and let the oven do most of the work while you relax. The herbaceous thyme and rosemary complement the rich, slightly gamey flavor of the meat perfectly, while the courgettes soak up all those delicious pan juices. It's elegant enough for guests but straightforward enough for any home cook.
Ella x
Ingredients
- 1.2 kgvenison loin(trimmed of silverskin)
- 3 mediumcourgettes(cut into 2cm batons)
- 4 tablespoonsolive oil
- 6fresh thyme sprigs
- 5garlic cloves(smashed)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 2 tablespoonsdijon mustard
- 2 sprigsfresh rosemary
- 1shallot(finely minced)
- 1 tablespoonbalsamic vinegar
Detail level
Instructions
- 1
Remove venison from refrigeration 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
Tip: Room temperature meat cooks more evenly and develops better colour.
- 2
Preheat oven to 200°C. Toss courgette batons with 2 tablespoons olive oil, salt, pepper, and half the thyme sprigs. Spread on a large baking tray and roast for 15 minutes until starting to colour.
Tip: Pre-roasting the courgettes ensures they finish cooking at the same time as the venison.
- 3
While courgettes roast, rub venison loin with remaining olive oil, Dijon mustard, sea salt, and black pepper. Press rosemary sprigs and minced shallot onto the surface.
Tip: The mustard creates a flavourful crust and helps retain moisture during cooking.
- 4
Heat an oven-safe frying pan over medium-high heat until smoking. Sear venison on all sides for 3-4 minutes total, developing a golden crust.
Tip: A good sear locks in juices and creates a delicious, caramelised exterior.
- 5
Remove courgette tray from oven. Scatter remaining garlic cloves and thyme around the courgettes, then nestle the seared venison loin in the centre of the tray.
Tip: Cooking everything together on one tray allows flavours to mingle and simplifies cleanup.
- 6
Roast for 15-20 minutes until venison reaches an internal temperature of 55-58°C for medium-rare. Remove from oven and rest for 5 minutes.
Tip: Resting allows juices to redistribute, ensuring moist, tender meat.
- 7
Drizzle balsamic vinegar over the roasted courgettes and toss gently. Season with additional salt and pepper to taste.
Tip: The acidity of balsamic vinegar brightens the earthy flavours of the vegetables.
- 8
Slice venison into 1.5cm thick medallions and serve on a warm plate with the roasted courgettes and pan juices spooned over top.
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