Description
A perfectly cooked venison loin with a rich balsamic glaze, ideal for those looking to enjoy game meat with approachable flavors. This elegant dish pairs beautifully with seasonal vegetables.
Ingredients
Scale
- 1 pound venison loin or tenderloin
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 1 sprig rosemary
- 2 cloves garlic, crushed
- 1 pound baby potatoes, halved
- Seasonal vegetables for serving
Instructions
- Prepare the balsamic glaze by combining balsamic vinegar, honey, rosemary and one crushed garlic clove in a small saucepan. Bring to a boil, then reduce heat and simmer until reduced by half and syrupy, about 10-15 minutes.
- While the glaze reduces, parboil the baby potatoes in salted water for 10 minutes until just tender. Drain and set aside.
- Remove venison from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large, heavy skillet over medium-high heat. Add the remaining crushed garlic clove to infuse the oil, then remove.
- Sear the venison on all sides until a good crust forms, about 2 minutes per side.
- Reduce heat to medium and continue cooking, turning occasionally, until a meat thermometer inserted into the thickest part reads 130-140°F for medium-rare to medium, approximately 5-7 minutes depending on thickness.
- Remove venison and let rest on a cutting board, loosely tented with foil, for 5-10 minutes.
- While the meat rests, add the parboiled potatoes to the same skillet and cook until golden and crispy.
- Slice the venison against the grain into medallions and arrange on plates with the potatoes and seasonal vegetables.
- Drizzle the balsamic glaze over the venison and serve immediately.
Notes
- Venison is best served medium-rare to medium for optimal tenderness.
- Let the meat rest adequately before slicing to retain juices.
- The balsamic glaze can be made ahead and gently reheated before serving.
- For the best flavor, source high-quality venison from a reputable butcher.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Game
Nutrition
- Serving Size: 1 serving
- Calories: 320
Keywords: venison, game meat, balsamic glaze, medium-rare, dinner party, fall recipe
