Roasted Venison with Sweet Potato and Charred Brassicas
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners that feels fancy enough for company. Venison is such a lean, nutrient dense protein that's perfect when you want something satisfying but light, and roasting everything on a single sheet pan makes cleanup wonderfully simple. The sweet potatoes caramelize beautifully while the brussels sprouts char at the edges, creating this amazing contrast of textures. Fresh rosemary and a touch of balsamic vinegar tie the whole plate together in less than an hour from start to finish. It's elegant, wholesome, and honestly easier to pull off than you'd think.
Ella x
Ingredients
- ¾ kgvenison loin(trimmed of sinew)
- 1 kgsweet potatoes(cut into 1-inch wedges)
- ½ kgbrussels sprouts(halved)
- 5 tablespoonsextra virgin olive oil
- 4fresh rosemary sprigs
- 6garlic cloves(minced)
- 3 tablespoonsbalsamic vinegar
- 1 tablespoondijon mustard
- 1½ teaspoonssea salt
- 1 teaspooncracked black pepper
- 1 teaspoonthyme(dried)
- 1 tablespoonhoney
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat venison loin dry with paper towels and season generously with salt, pepper, and thyme on all sides, allowing it to rest at room temperature for 15 minutes.
Tip: Bringing meat to room temperature ensures even cooking throughout.
- 2
Toss sweet potato wedges and Brussels sprouts with 3 tablespoons olive oil, minced garlic, half the rosemary, salt, and pepper. Spread on two baking sheets in a single layer.
Tip: Use separate sheets so vegetables roast evenly without overcrowding.
- 3
Heat remaining 2 tablespoons olive oil in a cast-iron skillet over medium-high heat. Sear venison loin on all sides for 2 minutes per side until deeply browned, then nestle it among the vegetables on one baking sheet with remaining rosemary sprigs.
Tip: Searing creates a flavorful crust while sealing in juices.
- 4
Roast vegetables for 20 minutes, then stir them and continue roasting for another 15-20 minutes until sweet potatoes are tender and Brussels sprouts are caramelized. Venison should reach 130-135°F internal temperature for medium-rare.
Tip: Use a meat thermometer for perfectly cooked venison without guessing.
- 5
While venison rests, whisk together balsamic vinegar, Dijon mustard, honey, and a pinch of salt to create the glaze.
Tip: The acidity of vinegar balances venison's rich, gamey flavor beautifully.
- 6
Remove venison from oven and let rest for 8 minutes, then slice against the grain into ½-inch thick pieces.
Tip: Resting allows juices to redistribute, keeping meat moist and tender.
- 7
Drizzle balsamic glaze over venison slices and roasted vegetables. Garnish with fresh rosemary and serve immediately while still warm.
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