Epic 30-Minute Roasts

Venison Loin with a Creamy Sauce 

Venison has a particular gamy, intense flavor, so it is good to pair it with something light, sweet, and complementary in flavor. For this recipe, we first sear the meat in a skillet, then finish it in the oven. While the venison is resting, make the sauce, using the full-of-flavor roasting juices, wine or a good-quality brandy, heavy cream, and some parsley for freshness. 

2 (1-lb) venison loins, trimmed 

Salt and freshly ground black pepper 

1 tbsp canola oil 

4 tbsp unsalted butter 

4 cloves garlic, smashed 

Creamy Sauce 

2 shallots, finely diced 

1⁄2 cup sweet white wine or brandy 

1⁄2 cup heavy cream 

2⁄3 cup beef stock 

2 tbsp chopped fresh parsley or chives 

Arrange a rack in the middle of the oven, then preheat it to 410°F. 

For the venison, season the meat with salt and pepper. Drizzle the meat with the oil, and rub the mixture into the meat. 

Place an ovenproof cast-iron skillet over high heat. When it is smoking hot, add the venison, and sear it on all sides, 1 to 2 minutes per side. Then, add the butter and garlic to the skillet, and transfer it to the oven. Roast the meat on the middle rack for 6 to 8 minutes. Before removing it from the oven, check the temperature of the venison. Insert a thermometer into the thickest part of the meat. For rare, the thermometer should register 125°F; for medium-rare, it should be 130°F; for medium, it should read 140°F; and for well-done, 155°F. 

Remove the venison from the oven and transfer it to a plate to rest. While the venison is resting, make the sauce. Remove most of the butter from the roasting skillet—be careful, the skillet is scorching hot—but leave the roasting juices. Place the skillet over medium-high heat. Add the shallots, cook for 1 minute, then add the wine. Cook for 2 to 3 minutes, to allow the alcohol to evaporate. Add the cream and stock, bring the mixture to a boil, and cook it for 2 to 3 minutes. Remove the pan from the stove; stir in the parsley. 

For serving, slice the venison, divide it among four plates, and pour the sauce over it. 

Reprinted with permission from Epic 30-Minute Roasts by Maja Zver and Jernej Zver, Page Street Publishing Co. 2020. Photo credit: Maja Zver