Roasted Venison with Pea and Herb Crust

Instructions

1. 1

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

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

2. 2

   In a small bowl, combine chopped thyme, minced rosemary, garlic, panko breadcrumbs, 2 tablespoons olive oil, and a pinch of salt to form a paste.

   Tip: The herb crust adds moisture and flavor while protecting the lean venison meat.

3. 3

   Rub the mustard evenly over all sides of the venison loin, then press the herb-breadcrumb mixture firmly onto the meat, coating completely.

   Tip: Work methodically to ensure even coverage for a beautiful golden crust.

4. 4

   Heat remaining 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the venison for 2-3 minutes per side until the crust browns.

   Tip: A hot pan creates a flavorful crust that seals in the juices.

5. 5

   Transfer the skillet to a preheated 400°F oven and roast for 18-22 minutes until the internal temperature reaches 130-135°F for medium-rare.

   Tip: Use a meat thermometer for accuracy; venison is best served slightly pink inside to maintain tenderness.

6. 6

   While the venison cooks, melt 1.5 tablespoons butter in a separate pan over medium heat. Add sliced shallots and cook for 8-10 minutes, stirring occasionally, until golden and caramelized.

   Tip: Patience with the shallots brings out their natural sweetness.

7. 7

   Add the peas to the shallots along with remaining 1.5 tablespoons butter and vegetable broth. Simmer for 5-7 minutes until peas are tender and liquid reduces slightly. Season with salt and pepper to taste.

   Tip: Fresh peas cook quickly, so add them toward the end to maintain their bright color and slight firmness.

8. 8

   Remove venison from oven and let rest for 5 minutes before slicing. Slice against the grain into quarter-inch thick portions.

   Tip: Resting allows juices to redistribute, ensuring moist and tender slices.

9. 9

   Divide pea and shallot mixture among four plates, top with venison slices, and drizzle any pan juices over the top. Serve immediately.

   Tip: Plate while warm for the best presentation and flavor experience.