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.
Preheat oven to 400°F (200°C).
Pat venison dry with paper towels. Season generously with salt and pepper.
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.
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.
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.
Slice venison loins into medallions.
Arrange on warm plates, spoon redcurrant jus over, and garnish with fresh thyme sprigs.
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.
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.
4 servings