Pan Roasted Loin Of Venison With Redcurrant Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the venison loin with salt and pepper.
• STEP 3.Heat a large ovenproof skillet over medium-high heat and add the olive oil.
• STEP 4.Sear the venison loin on all sides until browned, about 2 minutes per side.
• STEP 5.Transfer the skillet to the preheated oven and roast the venison for about 10-12 minutes for medium-rare.
• STEP 6.Remove the venison from the skillet and let it rest for 5 minutes before slicing.
• STEP 7.Meanwhile, prepare the redcurrant sauce by combining the redcurrant jelly, red wine, and beef broth in a small saucepan.
• STEP 8.Bring the mixture to a simmer over medium heat and cook until the sauce has thickened slightly, about 5 minutes.
• STEP 9.Slice the venison loin and serve it with the redcurrant sauce drizzled over the top.
• STEP 10.Garnish with fresh herbs, if desired.
• STEP 11.Serve the pan roasted loin of venison with roasted vegetables or mashed potatoes.

Cooking Tips

• Make sure to let the venison rest before slicing to allow the juices to redistribute.
• For a more intense flavor, marinate the venison loin in a mixture of red wine, garlic, and herbs for a few hours before cooking.
• If you prefer your venison cooked to medium or well-done, adjust the cooking time accordingly.
• Use a meat thermometer to ensure the venison reaches your desired level of doneness.

Storage and Serving

• Leftover venison can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the venison gently in a skillet over low heat to avoid overcooking.
• Serve the leftover venison cold in sandwiches or salads for a delicious meal.
• When serving, pair the pan roasted loin of venison with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.