Roasted Venison with Fennel

Instructions

1. 1

   Remove venison from refrigeration 30 minutes before cooking. Pat steaks dry with paper towels and season generously on both sides with sea salt and black pepper.

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

2. 2

   Cut fennel bulbs in half lengthwise, keeping the root end intact. Toss with 2 tablespoons olive oil, salt, and pepper. Spread cut-side down on a baking sheet.

   Tip: Cutting fennel lengthwise allows it to caramelize while maintaining its shape.

3. 3

   Heat the remaining 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until just smoking. Working in batches if needed, sear venison steaks for 3-4 minutes per side until a golden crust forms.

   Tip: Don't move the steaks while searing—let them develop a flavorful crust.

4. 4

   Transfer seared venison to the baking sheet with the fennel. Add thyme sprigs and crushed garlic around the meat. Roast together in a preheated 400°F (200°C) oven for 15-18 minutes for medium-rare.

   Tip: Venison is lean; be careful not to overcook or it becomes tough and dry.

5. 5

   While meat roasts, pour off excess fat from the skillet and place over medium heat. Add red wine and orange juice, scraping up any browned bits with a wooden spoon.

   Tip: Deglazing the pan captures all the flavorful caramelized bits.

6. 6

   Let the sauce simmer and reduce by half, about 8-10 minutes. Whisk in orange zest and cold butter until the sauce is glossy and emulsified. Season to taste with salt and pepper.

   Tip: Adding cold butter at the end creates a silky, restaurant-quality sauce.

7. 7

   Remove venison and fennel from oven. Let venison rest for 5 minutes before plating. Serve steaks alongside caramelized fennel, drizzle with orange-thyme sauce, and garnish with reserved fennel fronds.

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