Roasted Venison with Lotus Root and Mushroom Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but totally manageable on a weeknight. Venison has such a rich, beautiful flavor, and pairing it with earthy mushrooms and delicate lotus root creates something really special. The whole thing comes together in just over an hour, and most of that is hands off cooking time. Plus, lotus root is packed with vitamin C and fiber, making this a genuinely nutritious meal that doesn't feel like you're making sacrifices. The glossy red wine and beef stock glaze ties everything together with minimal fuss, bringing out all those deep, savory notes. Trust me, your dinner guests will be impressed.
Ella x
Ingredients
- 4venison steaks(6 oz each, room temperature)
- 1 largelotus root(peeled and sliced into 1/4-inch rounds)
- 4 tablespoonsolive oil
- 227 gcremini mushrooms(sliced)
- 2shallots(minced)
- 3garlic cloves(minced)
- 237 mlred wine
- 237 mlbeef stock
- 4 sprigsfresh thyme
- 1 tablespoondijon mustard
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
Detail level
Instructions
- 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
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
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
In the same skillet, sauté minced shallots and garlic for 2 minutes until fragrant.
- 5
Add sliced mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown.
- 6
Deglaze the pan with red wine, scraping up any browned bits from the bottom. Simmer for 3 minutes to reduce slightly.
- 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
Whisk in Dijon mustard and remove thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
- 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.
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