Herb-Crusted Venison with Root Vegetable Mash

This dish features tender, herb-crusted venison loin served alongside a creamy root vegetable mash. The combination of fresh herbs and spices elevates the rich flavor of the venison, while the sweet and earthy notes of the root vegetables provide a comforting balance. Perfect for a hearty dinner, this recipe respects traditional cooking principles while adding a creative twist with the herb crust.

Ingredients:

• 1 lb venison loin
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large potatoes, peeled and cubed
• 2 large carrots, peeled and chopped
• 1/2 cup cream
• 2 tablespoons butter
• 1 tablespoon chives, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, salt, and pepper to create a herb paste.
3. Rub the herb paste all over the venison loin and place it in a roasting pan.
4. Roast the venison in the preheated oven for about 20-25 minutes, or until it reaches your desired level of doneness. Let it rest for 5-10 minutes before slicing.
5. While the venison is roasting, place the potatoes and carrots in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
6. Drain the vegetables and return them to the pot. Add cream and butter, then mash until smooth. Season with salt and pepper to taste.
7. Slice the venison and serve it over the root vegetable mash, garnished with chopped chives.