Simple garlic & balsamic butter venison loin

This method focuses on a foolproof pan-sear. Since venison is so lean, we use a "butter bath" at the end to keep it moist and rich. 

Ingredients 

• 500g–600g Wye Organic venison loin (at room temperature)
• 3 tbsp Balsamic vinegar
• 1 tbsp honey (or brown sugar)
• 100ml water (or red wine if you have some open). 
• 3 cloves of garlic (crushed)
• a few sprigs of Thyme or Rosemary
• 1 big knob of Butter
• Salt and cracked black pepper. 

 

The Method 

1. Pat the venison dry with paper towels. Season it with salt and pepper on all sides. 
2. Heat a splash of oil in a frying pan over high heat. Once the pan is very hot, add the venison. Sear it for 2 minutes on each side (don't forget the ends!) until it has a dark, crusty exterior. 
3. Turn the heat down to medium. Toss in the butter, the crushed garlic cloves, and the herbs. As the butter melts and foams, tilt the pan and use a large spoon to keep pouring that hot, garlic-infused butter over the meat for about 3–4 minutes. 
4. Venison is best served medium-rare. It should feel like the fleshy part of your palm when you touch it. 
5. Take the meat out of the pan and put it on a plate. Let it rest for at least 8 minutes. This is the difference between a tender steak and a tough one. 
6. While the meat rests, pour the balsamic vinegar, honey, and water/wine into the buttery pan. Simmer it for 2–3 minutes over medium heat until it bubbles down into a thick, syrupy glaze. 

Serve it with: 

Since we're keeping it simple, this is fantastic served over buttery mashed potatoes and some frozen peas or sauteed spinach. Or to compliment the sweetness of this dish, try it with our maple roasted carrots and parsnips.