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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
$9.19
PER SERVING
Balsamic Glazed Roasted Venison Loin
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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.
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Health Info
Macros
5g
CARBS
20g
FAT
38g
PROTEIN
Allowed on these diets
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
GLUTEN FREE
Contains these allergens
MILK