Roasted Venison with Daikon

Instructions

1. 1

   Preheat oven to 425°F. Pat the venison loin dry with paper towels and season generously on all sides with salt and pepper. Let sit at room temperature for 15 minutes.

   Tip: Bringing venison to room temperature ensures even cooking and a better crust.

2. 2

   Toss daikon batons with 1.5 tbsp olive oil, salt, and pepper. Spread on a separate baking sheet and set aside.

   Tip: Keep the daikon on its own sheet so it roasts independently from the venison.

3. 3

   Heat 1.5 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the venison loin for 2-3 minutes per side until a golden crust forms.

   Tip: Don't move the meat while searing—let it develop color undisturbed.

4. 4

   Add smashed garlic cloves and thyme sprigs to the skillet around the venison. Transfer the skillet to the oven alongside the daikon sheet. Roast for 12-15 minutes for medium-rare (internal temperature of 130-135°F).

   Tip: Use a meat thermometer inserted into the thickest part for accuracy—venison can become tough if overcooked.

5. 5

   Remove venison and daikon from oven. Transfer venison to a cutting board and tent loosely with foil to rest for 5 minutes. Move daikon to a plate.

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

6. 6

   Pour off excess fat from the skillet, leaving about 1 tbsp. Place over medium heat, add minced shallots, and cook for 1 minute until fragrant.

   Tip: Scrape the bottom of the skillet to incorporate those flavorful browned bits.

7. 7

   Deglaze the skillet with red wine, scraping up any browned bits. Simmer for 4-5 minutes until wine reduces by half, then add beef stock and balsamic vinegar.

   Tip: The reduction concentrates the flavors and creates a silky pan sauce.

8. 8

   Simmer for 3-4 minutes more until the sauce coats the back of a spoon. Remove from heat and whisk in cold butter cubes until fully incorporated. Season with salt and pepper to taste.

   Tip: Adding butter at the end creates a luxurious, glossy finish to your sauce.

9. 9

   Slice venison against the grain into 0.5-inch thick portions. Arrange on plates with roasted daikon and drizzle with the red wine reduction.

   Tip: Slicing against the grain ensures maximum tenderness.