Roasted Venison with Courgette

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 8

   Slice venison into 1.5cm thick medallions and serve on a warm plate with the roasted courgettes and pan juices spooned over top.