Seared venison loin, roasted to tender perfection, served with a tangy-sweet redcurrant jus enriched with red wine and herbs. A sophisticated alternative to traditional roasts.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
For the venison
2venison loins (about 1 lb / 450 g each)
2tbspolive oil
2tbspunsalted butter
2clovesgarlic, crushed
2sprigs fresh rosemary
2sprigs fresh thyme
Salt & freshly ground black pepper
For the redcurrant jus
1tbspbutter
1shallot, finely minced
1clovegarlic, minced
1cupdry red wine (Cabernet, Syrah, or Bordeaux blend)
1cupbeef or game stock
4tbspredcurrant jelly
1tspDijon mustard
1sprig thyme
Salt & pepper, to taste
Prepare the venison
1
Preheat oven to 400°F (200°C).
Pat venison dry with paper towels. Season generously with salt and pepper.
Sear the loin
2
Heat olive oil in a heavy skillet (ovenproof) over medium-high heat.
Sear venison loins for 2 minutes per side, until browned.
Add butter, garlic, rosemary, and thyme. Baste meat with the infused butter for 1 minute.
Roast to finish
3
Transfer skillet to oven. Roast venison for 8–12 minutes, depending on thickness and preferred doneness:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C) (recommended for venison)
Remove from oven, tent with foil, and rest for 10 minutes.
Make the redcurrant jus
4
While venison rests, melt butter in a saucepan over medium heat.
Add shallot and garlic, sauté 2 minutes.
Pour in red wine, scraping up any bits, and simmer until reduced by half (5–7 minutes).
Add stock, redcurrant jelly, Dijon, and thyme. Simmer until slightly thickened (10 minutes).
Strain sauce for a smooth finish. Season with salt and pepper.
Carve & serve
5
Slice venison loins into medallions.
Arrange on warm plates, spoon redcurrant jus over, and garnish with fresh thyme sprigs.
Serving Suggestions
6
Perfect with celeriac purée, roasted root vegetables, or dauphinoise potatoes.
Pair with a bold red wine: Syrah, Shiraz, or Bordeaux blend.
For festive flair, serve with a side of buttered red cabbage with apples.
Tips & Variations
7
Do not overcook venison – it’s lean and can dry out easily. Medium-rare is ideal.
Make-ahead jus: Sauce can be made 1 day in advance and reheated gently.
Game alternative: The same recipe works with elk, moose, or beef tenderloin.
Extra luxe: Add a splash of port wine or cognac to the jus for more depth.
Ingredients
For the venison
2venison loins (about 1 lb / 450 g each)
2tbspolive oil
2tbspunsalted butter
2clovesgarlic, crushed
2sprigs fresh rosemary
2sprigs fresh thyme
Salt & freshly ground black pepper
For the redcurrant jus
1tbspbutter
1shallot, finely minced
1clovegarlic, minced
1cupdry red wine (Cabernet, Syrah, or Bordeaux blend)
1cupbeef or game stock
4tbspredcurrant jelly
1tspDijon mustard
1sprig thyme
Salt & pepper, to taste
Directions
Prepare the venison
1
Preheat oven to 400°F (200°C).
Pat venison dry with paper towels. Season generously with salt and pepper.
Sear the loin
2
Heat olive oil in a heavy skillet (ovenproof) over medium-high heat.
Sear venison loins for 2 minutes per side, until browned.
Add butter, garlic, rosemary, and thyme. Baste meat with the infused butter for 1 minute.
Roast to finish
3
Transfer skillet to oven. Roast venison for 8–12 minutes, depending on thickness and preferred doneness:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C) (recommended for venison)
Remove from oven, tent with foil, and rest for 10 minutes.
Make the redcurrant jus
4
While venison rests, melt butter in a saucepan over medium heat.
Add shallot and garlic, sauté 2 minutes.
Pour in red wine, scraping up any bits, and simmer until reduced by half (5–7 minutes).
Add stock, redcurrant jelly, Dijon, and thyme. Simmer until slightly thickened (10 minutes).
Strain sauce for a smooth finish. Season with salt and pepper.
Carve & serve
5
Slice venison loins into medallions.
Arrange on warm plates, spoon redcurrant jus over, and garnish with fresh thyme sprigs.
Serving Suggestions
6
Perfect with celeriac purée, roasted root vegetables, or dauphinoise potatoes.
Pair with a bold red wine: Syrah, Shiraz, or Bordeaux blend.
For festive flair, serve with a side of buttered red cabbage with apples.
Tips & Variations
7
Do not overcook venison – it’s lean and can dry out easily. Medium-rare is ideal.
Make-ahead jus: Sauce can be made 1 day in advance and reheated gently.
Game alternative: The same recipe works with elk, moose, or beef tenderloin.
Extra luxe: Add a splash of port wine or cognac to the jus for more depth.
