Roasted Venison with Parsnip and Thyme Jus

Instructions

1. 1

   Remove venison from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on all surfaces.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   Preheat oven to 200°C (390°F). Toss parsnips with 2 tablespoons olive oil, salt, and pepper, then spread on a baking tray in a single layer.

   Tip: Arrange parsnips cut-side down for better caramelization.

3. 3

   Heat remaining olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the venison loin for 2-3 minutes per side until a golden crust forms, then transfer to the baking tray with parsnips.

   Tip: Don't move the meat while searing—this creates better browning.

4. 4

   Scatter thyme sprigs and crushed garlic around the venison. Roast both together in the oven for 18-22 minutes, depending on your preferred doneness (medium-rare is ideal at 55-60°C internal temperature).

   Tip: Use a meat thermometer to avoid overcooking this lean cut.

5. 5

   Transfer the cooked venison to a warm plate and tent loosely with foil. Return parsnips to oven for 5 minutes if they need additional caramelization.

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

6. 6

   Place the skillet over medium heat and add minced shallots, sautéing for 2 minutes until softened and fragrant.

   Tip: Scrape up any browned bits from the bottom of the pan for added flavor.

7. 7

   Deglaze the skillet with red wine, scraping and stirring for 1 minute to incorporate caramelized pan drippings. Add beef stock and simmer for 5 minutes to reduce by half.

   Tip: The wine adds complexity and complements venison's rich flavor.

8. 8

   Stir in balsamic vinegar, then remove from heat. Whisk in cold butter cubes until the sauce becomes glossy and emulsified. Season with salt and pepper to taste.

   Tip: The butter creates a silky finish and balances acidity.

9. 9

   Slice venison against the grain into 2 cm thick portions. Arrange on serving plates with roasted parsnips, drizzle with thyme jus, and serve immediately.

   Tip: Cutting against the grain ensures maximum tenderness in each bite.