Roasted Venison Loin with a Balsamic Reduction Pan Sauce
Roasted Venison Loin with a Balsamic Reduction Pan Sauce is an elegant preparation of wild game. The sharpness of balsamic vinegar offers a nice contrast to the deep earthy flavor of venison and black peppercorns.
- 1 ½ lb Venison Loin
- Fresh cracked Black Pepper
- 1 ½ tablespoon Olive oil (divided)
- ¼ cup minced Shallots
- 1 tsp fresh Thyme
- ¼ cup Balsamic Vinegar
- ½ cup Beef Broth (unsalted)
- 1 tablespoon Butter
Preheat oven to 350 degrees.
Coat venison in ½ tbsp of oil and coat liberally with salt and fresh cracked pepper.
Heat remaining oil in hot skillet over medium-high heat.
Add venison and brown on all sides.
Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)
While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
Deglaze pan with balsamic vinegar and add beef broth and thyme.
Cook on high until sauce reduces from a water liquid to a thin syrup consistency.
Add cold butter to the sauce and stir,
Let the venison rest for 5-10 minutes prior to slicing.
Troubleshooting: If the sauce is too thick, add a teaspoon of water at a time to thin. If the sauce is too thin, continue to cook and it will thicken.
If you have ground venison in your freezer, you are going to want to check out my mouthwatering Venison Chili recipe as well!
Calories: 342kcal | Carbohydrates: 2g | Protein: 51g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 141mg | Sodium: 237mg | Potassium: 711mg | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 7.1mg