Roasted Venison with Pak Choi

Instructions

1. 1

   Remove venison from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper on all sides.

   Tip: Room temperature meat cooks more evenly and develops a better crust.

2. 2

   Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the venison loin for 3-4 minutes per side until deeply browned. Remove and set aside.

   Tip: Don't move the meat while searing—let it develop a golden crust undisturbed.

3. 3

   In the same skillet, add remaining olive oil and sauté sliced shallots for 2 minutes. Add minced garlic and cook for 30 seconds until fragrant. Pour in red wine and scrape up any browned bits from the pan.

   Tip: The browned bits (fond) contain concentrated flavor—don't skip this step.

4. 4

   Simmer the wine mixture for 5 minutes to reduce by half. Stir in beef stock and return the venison loin to the skillet. Add fresh thyme and rosemary sprigs around the meat.

   Tip: The herbs will infuse the sauce with woodsy aromatics.

5. 5

   Transfer the skillet to a preheated 180°C oven and roast for 12-15 minutes for medium-rare (internal temperature 50-55°C). Remove the venison, tent with foil, and rest for 5 minutes.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.

6. 6

   While venison rests, place pak choi in a separate oven-safe pan, drizzle with 1 tbsp olive oil, season with salt and pepper. Roast in the same oven for 8-10 minutes until tender and lightly charred at the edges.

   Tip: Pak choi should be just wilted with some textural resistance remaining.

7. 7

   Remove the wine sauce from the oven and discard herb sprigs. Whisk in cold butter over medium heat for a glossy, emulsified finish. Taste and adjust seasoning with salt and pepper.

   Tip: The cold butter creates a silky sauce without using cream.

8. 8

   Slice venison loin against the grain into ½-inch thick pieces. Arrange on warm plates with roasted pak choi alongside. Spoon the red wine reduction over and around the venison. Serve immediately.

   Tip: Slicing against the grain makes each bite tender and easier to chew.