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

Prepare to tantalize your taste buds with an exquisite culinary journey as we present roasted venison loin, a dish that embodies the essence of elegance and indulgence. This expertly crafted dish features tender venison loin roasted to perfection, complemented by a luscious balsamic reduction pan sauce that elevates the flavors to new heights. The venison is carefully seared to retain its natural juices, then roasted in a symphony of herbs and spices that infuse it with an aromatic charm. The balsamic reduction, a delightful concoction of balsamic vinegar, red wine, and a hint of sweetness, adds a layer of complexity and richness that will leave you craving for more. Accompanying this main course are three additional recipes that complete the dining experience. Roasted vegetables, with their vibrant colors and medley of flavors, provide a delightful contrast to the richness of the venison. Creamy polenta, a smooth and velvety companion, offers a comforting base for the succulent venison and sauce. And finally, a refreshing salad, bursting with crisp greens and tangy dressing, adds a touch of lightness to balance the hearty flavors of the main course. Get ready to embark on a culinary adventure that promises to delight your senses and leave you with memories that will linger long after the last bite.

Here are our top 2 tried and tested recipes!

ROASTED VENISON LOIN WITH A BALSAMIC REDUCTION PAN SAUCE

Roasted Venison Loin with a Balsamic Reduction Pan Sauce image

Roasted Venison Loin with a Balsamic Reduction Pan Sauce is an elegant preparation of wild game. The sharpness of balsamic vinegar offers a nice contrast to the deep earthy flavor of venison and black peppercorns.

Provided by Fox Valley Foodie

Categories Main

Time 20m

Number Of Ingredients 9

Ingredients

1 1/2 lb Venison Loin
Salt
Fresh cracked Black Pepper
1 1/2 tablespoon Olive oil ((divided))
1/4 cup minced Shallots
1 tsp fresh Thyme
1/4 cup Balsamic Vinegar
1/2 cup Beef Broth ((unsalted))
1 tablespoon Butter

Steps:

Preheat oven to 350 degrees.
Coat venison in 1/2 tbsp of oil and coat liberally with salt and fresh cracked pepper.
Heat remaining oil in hot skillet over medium-high heat.
Add venison and brown on all sides.
Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)
While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
Deglaze pan with balsamic vinegar and add beef broth and thyme.
Cook on high until sauce reduces from a water liquid to a thin syrup consistency.
Add cold butter to the sauce and stir,
Let the venison rest for 5-10 minutes prior to slicing.

Nutrition Facts : Calories 342 kcal, Carbohydrate 2 g, Protein 51 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 141 mg, Sodium 237 mg, Sugar 2 g, ServingSize 1 serving

VENISON WITH BLACKBERRY WINE SAUCE

Venison with Blackberry Wine Sauce image

A yummy way to spice up venison loin or steaks. Good with any red meat.

Provided by Web Spinner

Categories Meat and Poultry Recipes Game Meats Venison

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons blackberry jam
1 cup red wine
1 cup beef stock
1 tablespoon butter
salt and ground black pepper to taste
4 (1/2 pound) venison steaks
12 fresh blackberries

Steps:

Heat shallots, garlic, blackberry jam, and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes. Strain liquid through a fine mesh sieve and set aside. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes. Whisk the two reduced sauces together, and stir in the butter. Season with salt and pepper.
Heat a skillet over medium-high heat. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C). Serve the steaks with the sauce and a few fresh blackberries.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 14.6 g, Cholesterol 166.4 mg, Fat 7.7 g, Fiber 0.9 g, Protein 44.3 g, SaturatedFat 3.7 g, Sodium 122.1 mg, Sugar 11 g

Tips:

For the perfect medium-rare venison, cook it to an internal temperature of 135°F (57°C).
To make sure the venison is evenly cooked, use a meat thermometer to check the internal temperature.
Let the venison rest for 10 minutes before slicing and serving. This will help the juices redistribute and make the meat more tender.
If you don't have a balsamic reduction, you can make your own by simmering balsamic vinegar with a little bit of sugar until it thickens.
Serve the roasted venison loin with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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 adds a rich and complex flavor. This dish is sure to impress your guests and will leave them wanting more.