Pan Roasted Loin Of Venison With Redcurrant Sauce Recipe

Recipe By Slurrp

Pan roasted loin of venison is a succulent and flavorful dish that is perfect for special occasions. The tender venison is seared to perfection in a hot pan, creating a crispy exterior while keeping the meat juicy and tender. The dish is then served with a rich and tangy redcurrant sauce, which complements the natural flavors of the venison. This elegant dish is sure to impress your guests and is best enjoyed with a side of roasted vegetables or creamy mashed potatoes.

4.8
16 Rating -
Rate
Non Vegdiet
35minstotal
35m.total
Pan Roasted Loin Of Venison With Redcurrant Sauce
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Ingredients for Pan Roasted Loin Of Venison With Redcurrant Sauce Recipe

  • 1/4 pound Venison Loin
  • As required Salt And Pepper, To Taste
  • 1/4 tablespoon Olive Oil
  • 1/2 tablespoon Redcurrant Jelly
  • 0.06 cup Red Wine
  • 0.13 cup Beef Broth
  • as needed Fresh Herbs For Garnish

Directions: Pan Roasted Loin Of Venison With Redcurrant Sauce Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Season the venison loin with salt and pepper.
  • STEP 3.Heat a large ovenproof skillet over medium-high heat and add the olive oil.
  • STEP 4.Sear the venison loin on all sides until browned, about 2 minutes per side.
  • STEP 5.Transfer the skillet to the preheated oven and roast the venison for about 10-12 minutes for medium-rare.
  • STEP 6.Remove the venison from the skillet and let it rest for 5 minutes before slicing.
  • STEP 7.Meanwhile, prepare the redcurrant sauce by combining the redcurrant jelly, red wine, and beef broth in a small saucepan.
  • STEP 8.Bring the mixture to a simmer over medium heat and cook until the sauce has thickened slightly, about 5 minutes.
  • STEP 9.Slice the venison loin and serve it with the redcurrant sauce drizzled over the top.
  • STEP 10.Garnish with fresh herbs, if desired.
  • STEP 11.Serve the pan roasted loin of venison with roasted vegetables or mashed potatoes.

Cooking Tips

  • Make sure to let the venison rest before slicing to allow the juices to redistribute.
  • For a more intense flavor, marinate the venison loin in a mixture of red wine, garlic, and herbs for a few hours before cooking.
  • If you prefer your venison cooked to medium or well-done, adjust the cooking time accordingly.
  • Use a meat thermometer to ensure the venison reaches your desired level of doneness.

Storage and Serving

  • Leftover venison can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the venison gently in a skillet over low heat to avoid overcooking.
  • Serve the leftover venison cold in sandwiches or salads for a delicious meal.
  • When serving, pair the pan roasted loin of venison with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Nutrition
value
213
calories per serving
4 g Fat37 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    37g
  • Carbs
    < 1g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    37g
  • Fiber
    < 1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    11mg
  • Iron
    5mg
  • Vitamin A
    < 1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    7mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    39mg
  • Manganese
    < 1mg
  • Phosphorus
    379mg
  • Selenium
    61mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp