This preparation of venison loin is inspired by a recipe from the wife of my father’s longest-standing hunting buddy. These friends are lucky enough to have a game processor who is willing to French a rack of venison for them and they serve this recipe as you might lamb lolipops; it is simply spectacular. We more commonly have venison loins on hand, so we’ve made a few adjustments to her recipe. This version is not only easy to prepare, but is also easy to scale up for a larger crowd. Aside from the venison itself, every ingredient is readily available at even the smallest of rural grocery stores. The balsamic reduction sauce takes it over the top and makes a beautiful presentation. And no need to use your most fabulous vinegar for this recipe either, because the reduction process really levels the playing field. As spectacular for an impromptu dinner with friends as it is for any special celebration. We served ours last night with new potatoes, roasted with rosemary and shallots, and sugar snap peas we simply steamed and tossed with butter and cracked salt/pepper. A layered, earthy red, such as an aged Bordeaux, would be a beautiful pairing—if you can get your hands on one in your small town. If not, a velvety cabernet is a perfectly suitable stand-in, and exactly what we uncorked for this dinner. We skipped dessert last night, which was our only mistake, because a meal this special deserves a rich, chocolate finish. So please, be better!
Herb-crusted Venison Loin with Balsamic Reduction (Serves 4)
Ingredients
1 Venison Loin (ours are typically around 2 lbs.)
6-8 Tbs. unsalted butter, divided
2 Tbs. Dijon mustard
3 garlic cloves, minced
3 Tbs. minced parsley
3 Tbs. minced rosemary
3-4 Tbs. freshly processed bread crumbs
1 cup balsamic vinegar
1 shallot
Directions
- Preheat oven to 375°
- In a small bowl, mix together 4 Tbs. softened butter, Dijon, and garlic to form a paste.
- Pat venison loin dry with a paper towel and place on a rimmed baking sheet lined with parchment paper.
- Sprinkle with a bit of salt/pepper then rub garlic butter paste onto the entirety of the loin.
- Prepare fresh bread crumbs by removing the crust of white bread and pulsing in a food processor. We use the inside of a baguette.
- Melt 4 Tbs unsalted butter.
- In a small bowl, mix together melted butter, minced parsley, minced rosemary, and bread crumbs until well combined.
- Pat bread crumb mixture onto the top and sides of venison loin.
- Before placing venison in the oven, start the balsamic reduction sauce by simply placing 1 c. balsamic in a heavy saucepan along with one shallot cut in half, crosswise. Simmer over low heat until thickened. Take care not to burn; stir occasionally and discard shallot once complete.
- While balsamic is reducing, bake loin, uncovered for 20-25 minutes. You don’t want to overcook venison, as it is obviously quite lean. Check at approximately 20 minutes to assess the internal temperature. Loin is done when the internal temperature reaches 130°
- Allow the loin to sit uncovered for a few minutes before carving. Slice against the grain into even medallions and serve drizzled with balsamic reduction sauce.
Suggested Serving Pieces
Our Match carving board is one of my favorite treasures. I love the way pewter ages and the cleanup is an absolute breeze. I do not personally own a Sheffield carving set from the storied British cutlery shop, but I have goals. And finally, Laguiole knives are perfect for cutting lean game. These tortoise-style handles are absolutely stunning.
