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Venison Loin with Red Wine Reduction
Ingredients For the Venison Loin
- 1 (1 1/2 pound) venison loin, trimmed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 2 cloves garlic, smashed
- Salt and freshly ground black pepper to taste
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1/2 cup beef or venison stock
- 2 tablespoons shallots, finely minced
- 1 tablespoon butter, chilled and cut into small pieces
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground black pepper to taste
1. Prepare and Sear the Venison
2. Finish Cooking
3. Make the Red Wine Reduction
4. Slice and Serve
- Pat the venison loin dry and season generously with salt and pepper.
- Heat the olive oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat until shimmering.
- Sear the venison loin on all sides until a deep brown crust forms, about 2-3 minutes per side.
- Reduce the heat to medium-low, add the butter, rosemary sprigs, and smashed garlic to the skillet.
- Baste the venison with the melted butter and aromatics for about 1 minute.
- Transfer the skillet to a preheated oven at 375°F (190°C).
- Roast for 6 to 10 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
- Remove the venison from the skillet and place it on a cutting board. Cover loosely with foil and let it rest for 10 minutes. The internal temperature will rise a few degrees while resting.
- While the venison rests, pour off any excess fat from the skillet, leaving the browned bits (fond) in the pan.
- Place the skillet over medium heat and add the minced shallots, cooking until softened, about 2 minutes.
- Pour in the red wine and bring to a simmer, scraping up the browned bits from the bottom of the pan with a wooden spoon.
- Add the beef or venison stock, thyme, and bay leaf. Continue to simmer until the sauce has reduced by about half and lightly coats the back of a spoon. This should take about 8-12 minutes.
- Remove the bay leaf and whisk in the chilled butter, one piece at a time, to thicken and enrich the sauce. Season with salt and pepper to taste.
- Slice the rested venison loin into 1/2-inch thick medallions.
- Arrange the slices on a plate.
- Drizzle the red wine reduction generously over the venison.
- Serve immediately with your favorite side dishes, such as mashed potatoes or roasted root vegetables.
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