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Balsamic Glazed Roasted Venison Loin

Our Balsamic Glazed Roasted Venison Loin is a refined and delectable meal, showcasing the robust flavors of wild game accentuated with a tangy, sweet balsamic glaze and fragrant fresh thyme. It's a perfect union of rustic and gourmet, that promises to create a memorable dining experience.
3
43 min
TOTAL TIME
368
CALORIES
$8.52
PER SERVING
Balsamic Glazed Roasted Venison Loin
Ingredients
MAIN
4 SERVINGS
Aged Balsamic Vinegar
1/4 cup aged balsamic vinegar
Olive Oil
1 1/2 tbsp olive oil
divided
Fresh Cracked Pepper
1 tsp fresh cracked pepper
Fresh Thyme
1 tsp fresh thyme
Shallots
1/4 cup shallots
minced
Unsalted Beef Broth
1/2 cup unsalted beef broth
Cold Butter
1 tbsp cold butter
Venison Loin
1 1/2 lbs venison loin
Salt
1 tsp salt
Directions
MAIN
13 min
PREP TIME
30 min
COOK TIME
43 min
TOTAL TIME
1
Preheat the oven to 350 degrees Fahrenheit.
2
Pat dry the venison loin and rub it with ½ tablespoon of the olive oil and season evenly with salt and fresh cracked pepper.
3
Heat the remaining 1 tablespoon olive oil in a heavy skillet over medium-high heat. Add the venison, searing it until it's brown on all sides. This should take about 1-2 minutes per side.
4
Transfer the seared venison to a roasting pan and place in the preheated oven. Roast until the venison's internal temperature reaches 135 degrees Fahrenheit for medium-rare. This will take approximately 20-25 minutes, depending on the thickness of the loin.
5
While the venison is roasting, prepare the balsamic reduction. In the same skillet used for searing the venison, add the minced shallots, cooking until they become soft and translucent.
6
Pour the balsamic vinegar and beef broth into the skillet, add fresh thyme, and bring the mixture to a simmer. Continue to simmer until the sauce has reduced to a syrup-like consistency.
7
Turn off the heat and add the cold butter to the sauce, stirring until it's fully melted and incorporated. The sauce will thicken slightly as it cools.
8
Remove the venison from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a juicy roast every time.
9
Slice the rested venison and drizzle with the balsamic reduction before serving.
Health Info
Macros
4g
CARBS
20g
FAT
38g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
PALEO
WHOLE 30
KETO
LOW CARB
Contains these allergens
MILK