Roasted Venison
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
49
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag
2
Marinate, chilled, turning bag occasionally, at least 8 hours
3
Bring venison to room temperature, about 1 hour
4
Preheat oven to 450°F with rack in middle
5
Discard marinade and pat meat dry
6
Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper
7
Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch
8
Transfer to a shallow baking pan
9
Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat)
10
Let stand on a cutting board 10 minutes before slicing across the grain
11
Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag
12
Marinate, chilled, turning bag occasionally, at least 8 hours
13
Bring venison to room temperature, about 1 hour
14
Preheat oven to 450°F with rack in middle
15
Discard marinade and pat meat dry
16
Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper
17
Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch
18
Transfer to a shallow baking pan
19
Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat)
20
Let stand on a cutting board 10 minutes before slicing across the grain