Roasted Venison Loin with a Balsamic Reduction Pan Sauce
- 1 ½ lb Venison Loin
- Salt
- Fresh cracked Black Pepper
- 1 ½ tablespoon Olive oil (divided)
- ¼ cup minced Shallots
- 1 teaspoon fresh Thyme
- ¼ cup Balsamic Vinegar
- ½ cup Beef Broth (unsalted)
- 1 tablespoon Butter
- Preheat oven to 350 degrees.
- Coat venison in ½ tablespoon of oil and coat liberally with salt and fresh cracked pepper.
- Heat the remaining oil in a 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 venison loin)
- While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
- Deglaze the 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 before slicing.
Notes
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.
Buy our Venison A-Grade Loin Backstrap for this recipe.
