Roasted Venison Loin with a Balsamic Reduction

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 170 degrees C.

Step 2

Coat venison in ½ tablespoon of oil and coat liberally with salt and fresh cracked pepper.

Step 3

Heat remaining oil in hot skillet over medium-high heat.

Step 4

Add venison and brown on all sides.

Step 5

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)

Step 6

While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.

Step 7

Deglaze pan with balsamic vinegar and add beef broth and thyme.

Step 8

Cook on high until sauce reduces from a water liquid to a thin syrup consistency.

Step 9

Add cold butter to the sauce and stir,

Step 10

Let the venison rest for 5-10 minutes prior to slicing.