Roasted Venison with Lotus Root and Mushroom Glaze

Instructions

1. 1

   Preheat oven to 425°F. Pat venison steaks dry with paper towels and season generously on both sides with salt and pepper.

   Tip: Dry venison ensures a better crust when searing.

2. 2

   Toss lotus root slices with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy, stirring halfway through.

   Tip: The lotus root becomes beautifully translucent when cooked properly.

3. 3

   Heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear venison steaks for 4-5 minutes per side for medium-rare. Transfer to a warm plate and let rest for 5 minutes.

   Tip: Don't overcook venison as it can become tough; aim for an internal temperature of 130-135°F.

4. 4

   In the same skillet, sauté minced shallots and garlic for 2 minutes until fragrant.

5. 5

   Add sliced mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.

6. 6

   Deglaze the pan with red wine, scraping up any browned bits from the bottom. Simmer for 3 minutes to reduce slightly.

7. 7

   Pour in beef stock and add fresh thyme sprigs. Simmer for 5-7 minutes until sauce reduces by half and coats the back of a spoon.

8. 8

   Whisk in Dijon mustard and remove thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.

9. 9

   Plate roasted lotus root on each plate, top with a venison steak, and pour the mushroom glaze over the top. Serve immediately.

   Tip: Drizzle any pan juices around the plate for extra flavor.