Roasted Venison with Rocket

Instructions

1. 1

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

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

2. 2

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, sear the venison loin for 3-4 minutes per side until a golden crust forms, turning only once. Add thyme sprigs and crushed garlic around the meat.

   Tip: Resist the urge to move the meat while searing; this allows a proper crust to develop.

3. 3

   Transfer the skillet to a preheated 180°C oven and roast for 10-12 minutes for medium-rare, or until internal temperature reaches 50-55°C. Remove and rest on a warm plate for 5 minutes before slicing.

   Tip: Using a meat thermometer ensures perfectly cooked venison without overcooking.

4. 4

   While venison rests, cook diced pancetta in a small skillet over medium heat for 5-6 minutes until crispy. Drain on paper towels and set aside.

5. 5

   Whisk together minced shallots, lemon juice, red wine vinegar, and Dijon mustard in a small bowl. Slowly drizzle in 3 tablespoons of extra virgin olive oil while whisking constantly to emulsify. Season with a pinch of salt and pepper to taste.

   Tip: Emulsifying the vinaigrette creates a silky, balanced dressing that coats the rocket beautifully.

6. 6

   Place fresh rocket in a large serving bowl and gently toss with half of the vinaigrette. Divide rocket between serving plates.

   Tip: Don't dress the rocket too far in advance or it will become wilted and lose its peppery crunch.

7. 7

   Slice the rested venison loin against the grain into 1.5 cm thick slices. Arrange slices on top of the dressed rocket.

8. 8

   Drizzle remaining vinaigrette over the venison, then scatter crispy pancetta and any pan juices across each plate. Serve immediately while venison is still warm.