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Balsamic Glazed Roast Venison Loin
This exquisite roast venison loin, glazed with a flavorful balsamic reduction, brings together the rich, deep taste of venison and the tang of aged balsamic vinegar. Accented with fresh thyme and shallots, this dish adds an elegant touch to your dinner table.
2
35 min
TOTAL TIME
368
CALORIES
$8.51
PER SERVING
Ingredients
Directions
10 STEPS
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Preheat the oven to 350 degrees.
2
Rub the venison loin with 1/2 tablespoon of olive oil, then evenly season it with salt and fresh cracked pepper.
3
In a heated skillet over medium-high heat, add the remaining tablespoon of olive oil.
4
Add the venison loin to the skillet, turning to ensure each side is browned.
5
Once browned, remove the venison from the skillet and transfer it to an oven-safe dish, roasting it in the oven until the internal temperature reaches 145 degrees Fahrenheit.
6
In the same skillet line used to brown the venison, add the minced shallots, cooking until softened.
7
Deglaze the skillet with balsamic vinegar, then add the beef broth and fresh thyme leaves, stirring to combine.
8
Continue cooking on high heat until the mixture reduces to a syrupy consistency.
9
Add the butter to the sauce and stir till the butter is completely melted.
10
Remove the venison from the oven and let it rest for 10 minutes before slicing. Serve with the balsamic reduction drizzled over the slices.
Health Info
Macros
4g
CARBS
20g
FAT
38g
PROTEIN
Allowed on these diets
MEDITERRANEAN
PALEO
WHOLE 30
KETO
LOW CARB
Contains these allergens
MILK
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