Roasted Venison with Edamame

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.