Roasted Venison with Edamame
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant roasted venison with edamame is one of my go to dinners when I want something that tastes restaurant quality but doesn't demand hours in the kitchen. The whole meal comes together in just under an hour, making it perfect for a weeknight that needs a bit of special treatment. Venison is wonderfully lean and protein packed, while the edamame adds a lovely pop of color and a serious dose of plant based protein and fiber. The citrus and fresh herbs brighten everything up without any fussy techniques, so even if you're new to cooking venison, you'll feel like a pro. This is the kind of dish that makes you look like you've been cooking all day when really you've barely broken a sweat.
Ella x
Ingredients
- ¾ kgvenison loin(trimmed of silver skin)
- 473 mlfrozen edamame
- 3 tbspextra virgin olive oil(divided)
- 2 sprigsfresh rosemary
- 3 sprigsfresh thyme
- 4garlic cloves(minced)
- 3 tbsplemon juice(freshly squeezed)
- 1 tbsporange zest
- 1 tspsea salt
- ½ tspcracked black pepper
- 1 tbsphoney
Detail level
Instructions
- 1
Remove venison from refrigerator 20 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with sea salt and cracked pepper on all sides.
Tip: Room temperature meat cooks more evenly and develops a better crust.
- 2
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the venison loin for 2-3 minutes on each side until a golden-brown crust forms.
Tip: Don't move the meat while searing; let it develop color without disturbing it.
- 3
Transfer the seared venison to a roasting pan. Add rosemary and thyme sprigs around the meat. Roast in a preheated 400°F oven for 20-25 minutes for medium-rare (internal temperature of 130-135°F).
Tip: Use a meat thermometer for accuracy; venison is best served medium-rare to avoid drying out.
- 4
While the venison roasts, bring a pot of salted water to a boil. Add frozen edamame and cook for 4-5 minutes until tender. Drain and set aside.
Tip: Edamame cooks quickly; don't overcook or they'll lose their vibrant color and become mushy.
- 5
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, minced garlic, lemon juice, orange zest, and honey. Set the glaze aside.
Tip: The citrus cuts through the richness of the venison and adds brightness to the dish.
- 6
Remove the venison from the oven when it reaches the desired temperature. Tent loosely with foil and let rest for 5 minutes. This allows the juices to redistribute throughout the meat.
Tip: Resting is crucial; skipping this step results in a dry, tough final product.
- 7
Slice the rested venison loin into 0.5-inch thick medallions. Arrange on a serving platter and drizzle with the citrus-herb glaze.
Tip: Slice against the grain for maximum tenderness.
- 8
Toss the cooked edamame with a pinch of sea salt and arrange alongside the venison medallions. Serve immediately while the venison is still warm.
Tip: Plate while warm to maintain the optimal temperature and presentation.
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