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Venison Roast in a Velvety Garlic Parmesan Sauce with Charred Portobellos

Venison Roast in a Velvety Garlic Parmesan Sauce with Charred Portobellos: A Decadent Delight

  • Author: Anele
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x

Description

A perfectly seared venison roast paired with a rich mushroom sauce. This elegant preparation highlights the natural flavors of venison while ensuring the meat remains tender and juicy.

Ingredients

Scale
  • 2 lbs venison loin or tenderloin
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and freshly ground black pepper
  • 8 oz mixed wild mushrooms
  • 1 shallot, finely diced
  • 1/2 cup red wine (Syrah or Malbec)
  • 1 cup beef stock
  • 2 tablespoons butter
  • Fresh herbs for garnish

Instructions

  1. Remove the venison from the refrigerator 30-45 minutes before cooking to bring to room temperature.
  2. Preheat oven to 375°F (190°C).
  3. Pat the venison dry and season generously with salt, pepper, minced garlic, rosemary, and thyme.
  4. Heat olive oil in a large oven-safe skillet over high heat until almost smoking.
  5. Sear the venison on all sides until a deep brown crust forms, about 2-3 minutes per side.
  6. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 130°F (54°C) for medium-rare, about 15-20 minutes.
  7. Remove the venison from the oven and transfer to a cutting board. Tent with foil and let rest for 10-15 minutes.
  8. While the venison rests, prepare the mushroom sauce. In the same skillet, sauté the mushrooms and shallot until golden brown.
  9. Add the red wine and scrape up any browned bits from the bottom of the pan. Reduce the wine by half.
  10. Add the beef stock and simmer until slightly thickened, about 5-7 minutes.
  11. Swirl in the butter and season with salt and pepper to taste.
  12. Slice the venison against the grain into 1/2-inch thick slices.
  13. Serve the venison slices with the mushroom sauce spooned over top and garnish with fresh herbs.

Notes

  • Venison is best served medium-rare to maintain tenderness and flavor.
  • Let the meat rest adequately to retain juices.
  • Wild mushrooms like shiitake, oyster, or chanterelle work best for the sauce.
  • A meat thermometer is recommended for perfect doneness.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Calories: 320

Keywords: venison, game meat, mushroom sauce, wild game cooking, dinner party, holiday meal

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Find it online: https://grandmmadelights.com/venison-roast-in-a-velvety-garlic-parmesan-sauce-with-charred-portobellos/