Best 2 Roasted Venison Loin With A Balsamic Reduction Pan Sauce Recipes

Roasted venison loin is an exquisite and succulent dish that tantalizes the taste buds with its rich, gamey flavor. Perfectly balancing the natural essence of venison, this recipe features a balsamic reduction pan sauce, an extraordinary complement that elevates the dish to a culinary masterpiece. Whether you're an experienced chef or a novice in the kitchen, this guide will take you step-by-step through the process of creating this delectable dish, providing expert tips and techniques to ensure a flawless result. Discover the secrets of roasting venison loin to perfection, while the balsamic reduction pan sauce adds a touch of tangy sweetness, elevating the dish to new heights. Prepare to indulge in a culinary experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VENISON

Roasted Venison image

Provided by Holly Smith

Categories Marinate Roast Dinner Lunch Meat Venison Fall Winter Healthy Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

3 pound Denver roast of venison, cut into 6- by 3-inch pieces
2 heads garlic, cloves separated and smashed
1/2 cup savory or thyme leaves, lightly crushed
1/2 cup dry red wine
1/4 teaspoon ground allspice
1/2 teaspoon black peppercorns, slightly cracked
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon kosher salt

Steps:

Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
Bring venison to room temperature, about 1 hour.
Preheat oven to 450°F with rack in middle.
Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.
Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.

PAN ROASTED VENISON WITH A TANGERINE AND ROASTED JALAPENO SAUCE AND SWEET ONION AND SAGE GRATIN

Pan Roasted Venison with a Tangerine and Roasted Jalapeno Sauce and Sweet Onion and Sage Gratin image

Provided by Bobby Flay

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

4 (8-ounce) venison steaks
Salt and freshly ground pepper
2 tablespoons olive oil
Tangerine and Roasted Jalapeno Sauce, recipe follows
Sweet Onion and Sage Gratin, recipe follows
2 tablespoons olive oil
1 red onion, finely diced
3 jalapenos, roasted, peeled, and chopped
1 cup red wine
6 cups home-made chicken stock
1 cup thawed tangerine juice concentrate
1/4 cup light brown sugar
Salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon butter, plus more for buttering the pan
2 large sweet onions, peeled, halved and thinly sliced
Salt and freshly ground pepper
8 sage leaves, cut into chiffonade
4 baking potatoes, like russets, peeled and thinly sliced on a mandoline
1 1/2 cups heavy cream

Steps:

Preheat oven to 400 degrees F.
Season venison on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Add venison and saute until golden brown. Turn over, place pan in oven, and continue cooking for about 4 to 5 minutes for medium doneness. Drizzle the venison steaks with the Tangerine and Roasted Jalapeno Sauce. Serve with Sweet Onion and Sage Gratin.
Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook until onions are soft. Add wine and cook until reduced completely. Add the chicken stock and cook until reduced to 2 cups. Whisk in the tangerine concentrate and brown sugar and cook to a sauce onsistency. Season with salt and pepper, to taste.
Preheat oven to 375 degrees F. Butter a 9 by 5-inch loaf pan and set aside.
Heat oil and butter in a large saute pan over medium-high heat. Add onions and cook until soft and caramelized. Season with salt and pepper and fold in the sage. Place a layer of potatoes on the bottom of the loaf pan, top with a seventh of the mixture and about 3 tablespoons of the cream, season with salt and pepper and repeat to make 7 to 8 layers. Place the pan on a baking sheet and bake for 45 to 50 minutes or until the potatoes are cooked through and the top is golden brown. Let rest for 10 minutes before slicing.

Tips:

Choose a tender cut of venison loin. The loin is a lean and flavorful cut of meat that is perfect for roasting.
Marinate the venison overnight. This will help to tenderize the meat and infuse it with flavor.
Roast the venison loin at a high temperature for a short period of time. This will help to create a crispy outer crust and a tender, juicy interior.
Make a balsamic reduction pan sauce. This is a delicious and easy way to add flavor to the venison.
Serve the venison loin with your favorite sides. Roasted vegetables, mashed potatoes, and asparagus are all good options.

Conclusion:

Roasted venison loin with a balsamic reduction pan sauce is a delicious and elegant dish that is perfect for a special occasion. The venison is tender and flavorful, and the balsamic reduction pan sauce is rich and decadent. This dish is sure to impress your guests.