Roasted Venison with Spinach
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Here's a recipe I love making when I want something elegant yet surprisingly simple. Venison is such a lean, flavorful meat, and when you roast it with earthy mushrooms and garlicky spinach, you get a restaurant quality dinner in just over an hour. The spinach brings wonderful iron and nutrients to the plate, making this feel like a special occasion meal that's actually good for you. Best of all, the whole thing comes together quickly with minimal fuss, so you can impress your family or guests without spending your evening in the kitchen.
Ella x
Ingredients
- 4venison steaks(6 oz each, 1.5 inches thick)
- 1893 mlfresh spinach(packed)
- 1 poundmushrooms(cremini, halved)
- 3shallots(thinly sliced)
- 5garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 4 tablespoonsolive oil
- 237 mlbeef broth
- 2 tablespoonsbalsamic vinegar
- 1 tablespoondijon mustard
- 1 teaspoonsalt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Pat venison steaks dry with paper towels and season both sides generously with salt and pepper. Let them rest at room temperature for 10 minutes.
Tip: Dry meat browns better and room temperature meat cooks more evenly.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, sear the venison steaks for 4-5 minutes per side for medium-rare. Transfer to a plate and tent loosely with foil.
Tip: Don't move the steaks while searing—this creates a flavorful crust.
- 3
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the sliced shallots over medium heat for 4-5 minutes until golden and softened, stirring occasionally.
Tip: Lower heat if shallots begin to brown too quickly.
- 4
Add the halved mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.
Tip: Don't crowd the pan; let mushrooms develop a nice golden color.
- 5
Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant. Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan.
Tip: Scraping the pan incorporates all the flavorful browned bits.
- 6
Add the fresh spinach in batches, stirring and allowing each batch to wilt before adding more, approximately 3-4 minutes total. Season with a pinch of salt and pepper.
Tip: Spinach reduces significantly when cooked; it's normal to start with what seems like a large amount.
- 7
Stir the Dijon mustard into the skillet and cook for another minute. Taste and adjust seasoning as needed.
Tip: The mustard adds subtle depth without making the dish taste mustardy.
- 8
Divide the spinach and mushroom mixture among four plates. Top each with a venison steak and spoon any remaining pan sauce over the top. Serve immediately.
Tip: Venison is best served hot and shouldn't be overcooked, as it can become tough and dry.
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