Roasted Venison with Green Bean and Garlic Confit
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant venison dish has become a favorite in my kitchen because it feels fancy enough for company yet comes together in under an hour. The tender venison loin pairs beautifully with caramelized garlic confit and fresh green beans, creating layers of savory flavor that make you feel like you're dining at a restaurant. What I love most is how straightforward it is to prepare, with minimal active cooking time despite the impressive results. Green beans are packed with vitamins and antioxidants, making this a genuinely nourishing meal. The rich red wine and beef stock create a deeply satisfying sauce that ties everything together perfectly.
Ella x
Ingredients
- ¾ kgvenison loin(trimmed of silver skin)
- ¾ kgfresh green beans(trimmed and halved)
- 8garlic cloves(peeled and halved)
- 4 tablespoonsextra virgin olive oil
- 237 mlred wine(dry, for sauce)
- 118 mlbeef stock
- 4fresh thyme sprigs
- 2rosemary sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsunsalted butter(cold, for finishing sauce)
- 2shallots(minced)
Detail level
Instructions
- 1
Pat the venison loin completely dry with paper towels, then season generously with sea salt and black pepper on all sides. Let it rest at room temperature for 15 minutes.
Tip: Room temperature meat cooks more evenly and develops a better crust.
- 2
Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat. Once shimmering, sear the venison on all sides for 2-3 minutes per side until a golden crust forms. Transfer to a roasting pan lined with parchment paper.
Tip: Don't move the meat while searing—let it develop color without disturbance.
- 3
Scatter the garlic halves, thyme, and rosemary around the venison in the roasting pan. Roast in a preheated 400°F oven for 18-22 minutes until the internal temperature reaches 125-130°F for medium-rare. Remove and let rest for 5 minutes before slicing.
Tip: Use a meat thermometer for accuracy—venison dries out quickly if overcooked.
- 4
While the venison rests, toss the green beans with the remaining 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast at 400°F for 12-15 minutes until tender and lightly charred, stirring halfway through.
Tip: High heat brings out the natural sweetness in the beans.
- 5
In the now-empty skillet, add the minced shallots over medium heat and cook for 1 minute until fragrant. Deglaze the pan with the red wine, scraping up any browned bits, and simmer for 3-4 minutes to reduce by half.
Tip: The caramelized bits in the pan add deep flavor to your sauce.
- 6
Pour in the beef stock and simmer for another 2 minutes. Remove from heat and whisk in the cold butter until the sauce is silky and emulsified. Taste and adjust seasoning as needed.
Tip: Adding cold butter at the end creates a velvety texture without being heavy.
- 7
Slice the venison loin into 0.5-inch thick medallions. Arrange on a warm serving platter alongside the roasted green beans and roasted garlic cloves.
Tip: Slicing against the grain ensures tenderness in every bite.
- 8
Pour the red wine reduction around the venison and beans, then drizzle any accumulated juices from the roasting pan over the top. Serve immediately while hot.
Tip: Garnish with fresh thyme if desired for a restaurant-quality presentation.
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