Roasted Venison with Watercress

Instructions

1. 1

   Remove venison from refrigerator 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 better browning.

2. 2

   Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the venison loin for 2-3 minutes per side until a golden crust forms, then transfer to a plate.

   Tip: Don't move the meat while searing—let it develop color undisturbed.

3. 3

   In the same skillet, add minced garlic, thyme, and rosemary sprigs. Sauté for 1 minute until fragrant, stirring frequently to prevent burning.

4. 4

   Return the venison to the skillet and transfer to a preheated 400°F oven. Roast for 15-20 minutes, depending on desired doneness (125°F internal temperature for medium-rare).

   Tip: Use a meat thermometer to avoid overcooking this lean meat.

5. 5

   Remove venison from the oven and place on a cutting board. Tent loosely with foil and let rest for 5 minutes to redistribute juices.

   Tip: Resting is crucial for tender, juicy venison.

6. 6

   While venison rests, place the skillet over medium heat and add sliced shallots. Cook for 2 minutes until softened, then deglaze with red wine, scraping up browned bits from the pan.

   Tip: The browned bits add deep flavor to your sauce.

7. 7

   Add beef stock and simmer for 5 minutes until the sauce reduces by half and thickens slightly. Remove from heat and whisk in cold butter until the sauce is silky.

   Tip: Whisking in cold butter creates an emulsified, restaurant-quality sauce.

8. 8

   Toss fresh watercress with a drizzle of olive oil and a pinch of salt. Slice the rested venison into 1/2-inch thick pieces and arrange on plates.

   Tip: The peppery watercress balances the rich venison perfectly.

9. 9

   Top venison slices with watercress and spoon the warm red wine reduction around the plate. Serve immediately while still hot.