Roasted Venison with Kale

Instructions

1. 1

   Preheat oven to 425°F. Pat the venison loin dry with paper towels and bring to room temperature for 15 minutes.

   Tip: Room temperature meat cooks more evenly throughout.

2. 2

   Rub the venison generously with 1 tablespoon of olive oil, sea salt, black pepper, and chopped thyme. Tuck rosemary sprigs under the meat.

   Tip: Reserve a few herb leaves for the kale to tie flavors together.

3. 3

   Heat a cast-iron skillet over medium-high heat and sear the venison on all sides for 2-3 minutes per side until a golden crust forms.

   Tip: This locks in juices and creates a flavorful exterior.

4. 4

   Transfer the seared venison to the oven and roast for 18-22 minutes until internal temperature reaches 130-135°F for medium-rare.

   Tip: Venison is best served medium-rare to avoid drying out.

5. 5

   While the venison roasts, heat 2 tablespoons of olive oil in a large skillet and sauté sliced shallots until translucent, about 3 minutes.

   Tip: Cook shallots gently to develop natural sweetness.

6. 6

   Add minced garlic to the shallots and cook for 30 seconds until fragrant, then add chopped kale in batches, stirring until wilted.

   Tip: The kale will reduce significantly as it cooks.

7. 7

   Deglaze the kale pan with red wine vinegar, scraping up any flavorful bits. Season with salt and pepper, then stir in butter until melted.

   Tip: Deglazing adds depth and richness to the kale.

8. 8

   Remove venison from oven and let rest for 5 minutes on a cutting board. Pour pan juices into a small saucepan, add beef broth, and simmer for 2 minutes to create a light jus.

   Tip: Resting prevents the meat from losing its juices when sliced.

9. 9

   Slice the venison into 1-inch steaks and arrange on plates alongside the garlic kale. Spoon warm jus over the meat and serve immediately.

   Tip: Slice against the grain for maximum tenderness.