Alinea-Inspired Roasted Venison with Earthy Medley & Red Wine Jus

Name: Alinea-Inspired Roasted Venison with Earthy Medley & Red Wine Jus
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2-3
Ingredients: 1 lb venison loin, trimmed of silver skin; 1 tbsp olive oil; 1 tsp coarse sea salt; 0.5 tsp freshly ground black pepper; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 cloves garlic, smashed; 8 oz cremini mushrooms, halved or quartered; 2 medium parsnips, peeled and cut into 1-inch pieces; 6-8 pearl onions, peeled (or 1 large shallot, quartered); 1 tbsp olive oil (for vegetables); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 1 tbsp unsalted butter; 1 small shallot, finely minced (for sauce); 1 clove garlic, minced (for sauce); 0.5 cup dry red wine (e.g., Pinot Noir, Cabernet Sauvignon); 1 cup low-sodium beef broth; 1 sprig fresh thyme (for sauce); 0.5 tbsp unsalted butter (for finishing sauce); 2 tbsp fresh parsley or chives, chopped (for garnish)

Capture the elegance of fine dining in your own kitchen with this Alinea-inspired roasted venison recipe, adapted for the home cook while retaining its sophisticated flavors and presentation.

Prep: 25 min

Cook: 35 min

Total: 60 min

2-3 servings

Ingredients

1 lb venison loin, trimmed of silver skin
1 tbsp olive oil
1 tsp coarse sea salt
0.5 tsp freshly ground black pepper
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 cloves garlic, smashed
8 oz cremini mushrooms, halved or quartered
2 medium parsnips, peeled and cut into 1-inch pieces
6-8 pearl onions, peeled (or 1 large shallot, quartered)

Instructions

1
Preheat oven to 400°F (200°C).
2
Pat the venison loin dry with paper towels. Season generously with 1 tsp coarse sea salt and 0.5 tsp black pepper.
3
Toss the mushrooms, parsnips, and pearl onions with 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized, shaking the pan occasionally. Set aside.
4
While vegetables roast, heat 1 tbsp olive oil in a heavy, oven-safe skillet (cast iron works best) over medium-high heat until shimmering. Add the venison loin, rosemary sprigs, 3 thyme sprigs, and smashed garlic cloves.
5
Sear the venison for 2-3 minutes per side until a deep, golden-brown crust forms. Ensure all sides are seared.
6
Transfer the skillet with the venison and aromatics to the preheated oven. Roast for 8-12 minutes for medium-rare (internal temperature of 125-130°F / 52-54°C), or longer for desired doneness. Use a meat thermometer for accuracy. Venison is lean and dries out quickly, so aim for medium-rare.
7
Remove the venison from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This is crucial for juicy meat.
8
While the venison rests, prepare the red wine reduction: In the same skillet (after removing venison and most aromatics), melt 1 tbsp unsalted butter over medium heat. Add the minced shallot and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
9
Deglaze the pan by pouring in the 0.5 cup dry red wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce by half (about 3-5 minutes).
10
Stir in the 1 cup beef broth and 1 sprig fresh thyme. Bring to a simmer and reduce the liquid by half again, until it coats the back of a spoon (about 8-12 minutes). Remove the thyme sprig.
11
Remove the sauce from heat and whisk in the 0.5 tbsp cold unsalted butter until fully incorporated and the sauce is glossy.
12
Slice the rested venison loin against the grain into thick medallions. Divide the venison and roasted vegetables among plates. Spoon a generous amount of the red wine reduction over the venison. Garnish with fresh parsley or chives and serve immediately.

Nutrition Facts

680 kcal

Calories

55g

Protein

30g

Carbs

38g

Fat

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