Roasted Venison with Garlic
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a wonderful dish I've been making lately that never fails to impress. Roasted venison with garlic is elegantly simple and comes together in just over an hour, making it perfect for a special dinner without hours of preparation. The venison loin is so lean and tender, providing excellent protein while being lower in fat than most red meats. Roasting the whole head of garlic alongside creates these sweet, caramelized cloves that mellow beautifully and create an incredible pan sauce with red wine and beef stock. The fresh rosemary and thyme add wonderful depth without any fussiness. This is truly restaurant quality cooking that happens to be quite straightforward once you get the venison seared and into the oven.
Ella x
Ingredients
- ¾ kgvenison loin(trimmed of silverskin)
- 12garlic cloves(unpeeled)
- 4fresh rosemary sprigs
- 4fresh thyme sprigs
- 3 tablespoonsolive oil
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 177 mlred wine
- 118 mlbeef stock
- 2shallots(minced)
- 2 tablespoonsbutter
- 1 teaspoondijon mustard
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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