Roasted Venison with Pea and Herb Crust
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant venison dish is one of my favorite ways to celebrate game season without fussing for hours in the kitchen. The tender loin gets a gorgeous crust of fresh peas and herbs that keeps everything moist while roasting, and the whole meal comes together in just about an hour. Venison is wonderfully lean and packed with iron, making it such a nutritious choice for dinner. What I love most is how simple it really is to pull together, especially since you probably have most of these ingredients on hand. The mustard and herb combination gives restaurant quality results that honestly feel like you've been cooking all day.
Ella x
Ingredients
- ¾ kgvenison loin(trimmed of silverskin)
- 473 mlfresh peas(shelled or frozen)
- 3 tablespoonsfresh thyme(chopped)
- 2 tablespoonsfresh rosemary(finely minced)
- 4garlic cloves(minced)
- 118 mlpanko breadcrumbs
- 4 tablespoonsolive oil
- 3 tablespoonsbutter
- 3shallots(thinly sliced)
- 2 tablespoonsdijon mustard
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 118 mlvegetable broth
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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