Roasted Venison with Cucumber and Dill Sauce

Instructions

1. 1

   Remove venison from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.

   Tip: Bringing meat to room temperature ensures even cooking throughout the loin.

2. 2

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the venison on all sides for 2-3 minutes per side until a golden crust forms.

   Tip: Don't move the meat while searing—let it develop color without disturbance.

3. 3

   Transfer skillet to a preheated 400°F oven. Scatter thyme sprigs and minced garlic around the venison. Roast for 20-25 minutes until internal temperature reaches 130-135°F for medium-rare.

   Tip: Venison is lean and dries out quickly, so avoid overcooking beyond medium-rare.

4. 4

   While venison roasts, prepare the cucumber ribbons by using a mandoline or vegetable peeler to create thin, long strips. Place in a bowl and lightly salt.

   Tip: Salting the cucumbers briefly draws out excess moisture so they stay crisp.

5. 5

   In a separate bowl, whisk together sour cream, fresh dill, lemon juice, minced shallot, and white wine vinegar. Season to taste with salt and pepper. Set dill sauce aside.

   Tip: Make this sauce while the venison finishes cooking for optimal flavor development.

6. 6

   Remove venison from oven and transfer to a cutting board. Let rest for 5 minutes, then slice into ¾-inch thick medallions.

   Tip: Resting allows juices to redistribute, keeping the meat moist and tender.

7. 7

   Warm the remaining 1 tablespoon of olive oil with butter in the skillet over medium heat. Gently warm the cucumber ribbons for 1-2 minutes until just tender but still crisp.

   Tip: Warming the cucumber enhances its flavor while maintaining its delicate texture.

8. 8

   Plate by arranging warm cucumber ribbons in the center, top with venison medallions, and drizzle generously with the dill sauce. Serve immediately.

   Tip: A warm plate keeps all components at their optimal serving temperature.