Roasted Venison with Okra

Instructions

1. 1

   Preheat oven to 425°F. Pat venison steaks dry with paper towels and season both sides with salt, pepper, and paprika, pressing the seasonings in gently.

   Tip: Dry venison ensures better browning and a flavorful crust.

2. 2

   Toss okra pieces with 2 tablespoons olive oil, salt, and pepper on a separate baking sheet. Spread in a single layer and set aside.

3. 3

   Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place venison steaks in the pan and sear for 3-4 minutes per side until a golden crust forms. Transfer to a plate.

   Tip: Don't move the steaks while searing; this develops a rich, flavorful exterior.

4. 4

   Add remaining 1 tablespoon oil to the same skillet. Sauté sliced shallots for 2 minutes until softened, then add minced garlic and fresh thyme and rosemary. Cook for 1 minute until fragrant.

5. 5

   Deglaze the skillet with red wine, scraping up any browned bits from the bottom. Let it reduce by half, about 2 minutes.

6. 6

   Pour in beef broth and return the venison steaks to the skillet, nestling them into the liquid. Place both the skillet and okra baking sheet into the preheated oven.

7. 7

   Roast for 15-18 minutes until the venison reaches an internal temperature of 130-135°F for medium-rare and the okra is golden and crispy.

   Tip: Use a meat thermometer for perfectly cooked venison; it dries out easily if overcooked.

8. 8

   Remove the skillet from the oven and transfer venison steaks to serving plates. Whisk butter into the pan sauce until silky, then strain out the herb sprigs.

9. 9

   Divide roasted okra among plates alongside venison steaks and drizzle generously with the pan sauce. Serve immediately while hot.

   Tip: The pan sauce pairs beautifully with both the venison and okra.