Roasted Venison with Garlic

Instructions

1. 1

   Remove venison from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously all over with sea salt and black pepper.

   Tip: Room temperature meat cooks more evenly for better doneness control.

2. 2

   Preheat oven to 425°F. Arrange unpeeled garlic cloves, rosemary, and thyme in a roasting pan. Drizzle garlic with 1 tablespoon olive oil.

   Tip: Unpeeled garlic becomes sweet and creamy when roasted, providing a mild flavor backdrop.

3. 3

   Heat remaining 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the venison loin for 3-4 minutes per side until a golden crust forms.

   Tip: A proper sear locks in juices and develops deep, complex flavors.

4. 4

   Transfer seared venison to the roasting pan with the garlic and herbs. Roast for 15-20 minutes until internal temperature reaches 130°F for medium-rare.

   Tip: Venison is very lean; avoid cooking beyond medium-rare or it becomes tough and dry.

5. 5

   Remove venison and garlic from oven. Tent venison loosely with foil and let rest for 8 minutes while you make the sauce.

   Tip: Resting allows carryover cooking and lets juices redistribute throughout the meat.

6. 6

   Place the roasting pan on the stovetop over medium heat. Add minced shallots and sauté for 2 minutes until fragrant.

   Tip: Scrape up any browned bits stuck to the pan for deeper sauce flavor.

7. 7

   Deglaze the pan with red wine, stirring and scraping. Simmer for 3 minutes to reduce by half and cook off alcohol.

   Tip: Wine reduces sharply, concentrating flavors while losing the harsh alcohol bite.

8. 8

   Add beef stock and mustard, then simmer for 2 more minutes. Whisk in butter until the sauce becomes silky and emulsified. Squeeze roasted garlic cloves from their skins into the sauce and stir gently to combine.

   Tip: Roasted garlic dissolves into the sauce, adding sweetness and depth without any sharpness.

9. 9

   Slice venison loin against the grain into half-inch thick medallions. Arrange on a warm platter, pour garlic sauce over top, and garnish with fresh herb sprigs if desired.

   Tip: Slicing against the grain shortens muscle fibers, ensuring tender, easy-to-eat pieces.