Imagine a dish that transports you to the heart of a rustic hunting lodge, where wild game meets sophisticated culinary artistry. This Roast Loin of Venison with Sun Dried Cherry Sauce isn't just a meal—it's a gastronomic adventure that will elevate your cooking skills and impress even the most discerning food lovers. Prepare to embark on a culinary journey that marries the rich, robust flavors of perfectly roasted venison with the sweet-tangy complexity of sun-dried cherries, creating a symphony of tastes that will leave your guests utterly spellbound.
Prep Time: 25 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 55 mins
Cuisine: Game
Serves: 4 servings
Ingredients
- 1 loin of venison
- Salt and pepper to taste
- 1 cup sun dried cherries
- 1 cup chicken broth
- 2 tablespoons balsamic vinegar
- 2 large parsnips, peeled and chopped
- 2 tablespoons olive oil
Instructions
- Remove the venison loin from refrigerator 1 hour before cooking to bring it to room temperature, which ensures even cooking. Pat the meat dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
- Preheat the oven to 425°F (220°C). While the oven heats, prepare the parsnips by peeling and chopping them into roughly 1-inch uniform pieces to ensure even roasting.
- In a large cast-iron skillet or heavy roasting pan, heat olive oil over medium-high heat. Sear the venison loin on all sides until a golden-brown crust forms, approximately 2-3 minutes per side.
- Remove the venison from the skillet and set aside. In the same pan, toss the chopped parsnips with a little additional olive oil, salt, and pepper. Arrange the parsnips around the edges of the pan.
- Place the seared venison loin in the center of the pan with the parsnips. Transfer to the preheated oven and roast for approximately 15-20 minutes for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C).
- While the venison roasts, prepare the sun-dried cherry sauce. In a saucepan, combine sun-dried cherries, chicken broth, and balsamic vinegar. Simmer over medium heat, reducing the liquid by about one-third and creating a slightly thickened sauce.
- Once the venison reaches desired doneness, remove from oven and let rest on a cutting board for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- After resting, slice the venison loin against the grain into 1/2-inch thick medallions. Arrange on warmed plates alongside the roasted parsnips.
- Spoon the warm sun-dried cherry sauce over the venison and parsnips. Garnish with fresh herbs like thyme or rosemary if desired, and serve immediately.
Tips
- Temperature is Key: Always let your venison come to room temperature before cooking to ensure even heat distribution and a perfectly cooked result.
- Pat Dry for Perfect Searing: Moisture is the enemy of a beautiful golden-brown crust. Use paper towels to thoroughly dry the meat before seasoning.
- Don't Overcook: Venison is lean and can quickly become tough. Aim for medium-rare (130-135°F) for the most tender and flavorful outcome.
- Resting is Crucial: Allow the meat to rest for 10-15 minutes after cooking. This helps redistribute juices, ensuring each slice is moist and delicious.
- Choose the Right Pan: A cast-iron skillet or heavy roasting pan will provide the best heat retention and create a perfect sear.
- Enhance Flavor with Aromatics: Consider adding fresh herbs like thyme or rosemary during roasting to complement the venison's natural flavors.
- Sauce Reduction Technique: Simmer the cherry sauce slowly to develop depth and concentrate flavors, creating a luxurious accompaniment to the meat.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 120mg
