Herb-Crusted Venison with Red Wine Reduction

This herb-crusted venison dish combines the rich, gamey flavor of the meat with a fragrant blend of fresh herbs, creating a delightful balance of savory and aromatic notes. The red wine reduction adds depth and complexity, making it a perfect centerpiece for a special dinner. This recipe respects traditional culinary principles while offering a creative twist with the herb crust and sauce, ensuring a satisfying and memorable meal.

Ingredients:

• 2 venison loin steaks
• 1 tablespoon olive oil
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh thyme, chopped
• 1 tablespoon garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup red wine
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the chopped parsley, thyme, minced garlic, salt, and pepper.
3. Rub the venison steaks with olive oil, then coat them with the herb mixture, pressing it onto the meat to adhere.
4. Heat a skillet over medium-high heat. Sear the herb-crusted venison steaks for 2-3 minutes on each side until browned.
5. Transfer the seared steaks to the oven and roast for about 10-12 minutes, or until they reach your desired level of doneness.
6. While the venison is roasting, prepare the red wine reduction. In the same skillet used for the venison, add red wine and balsamic vinegar. Bring to a simmer and reduce by half.
7. Once reduced, remove from heat and stir in the butter until melted and smooth.
8. Remove the venison from the oven and let it rest for a few minutes before slicing.
9. Serve the sliced venison drizzled with the red wine reduction.