Roasted Venison with Spinach

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.