Description
Roasted Venison in Garlic Parmesan with sautéed portobello mushrooms is a rich and flavorful dish. Tender venison paired with creamy garlic parmesan sauce and earthy mushrooms — perfect for special occasions or family dinners.
Ingredients
For the Venison:
2 lbs venison roast (backstrap or loin preferred)
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tbsp fresh lemon juice
For the Garlic Parmesan Sauce:
3 tbsp butter
6 cloves garlic (minced)
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
1 tbsp fresh parsley (chopped)
For the Portobello Mushrooms:
4 large portobello mushrooms (cleaned and sliced)
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
Instructions
1. Remove venison roast from refrigerator and let come to room temp for 30 mins. Pat dry.
2. Mix salt, black pepper, onion powder, smoked paprika, thyme, and rosemary. Rub venison with olive oil and coat with seasoning. Drizzle with lemon juice. Optional: marinate up to 2 hrs.
3. Preheat oven to 375°F (190°C). Heat an oven-safe skillet with olive oil. Sear venison on all sides (2 mins per side).
4. Transfer skillet to oven and roast for 20-25 mins until internal temp reaches 130°F (medium-rare). Let rest 10 mins, tented with foil.
5. While venison roasts, melt butter in saucepan. Add garlic and sauté 1 min. Add cream, parmesan, salt, black pepper, red pepper flakes. Simmer 5 mins until thickened. Stir in parsley.
6. Heat olive oil in skillet. Add mushrooms. Season with salt, pepper, oregano. Sauté 5-7 mins until tender and golden. Deglaze with lemon juice or broth if desired.
7. Slice venison thinly against the grain. Arrange on platter. Spoon garlic parmesan sauce over slices. Top with sautéed mushrooms. Garnish with parsley. Serve immediately.
Notes
Use a meat thermometer to ensure perfect doneness.
Let venison rest after roasting to retain juices.
Sear for a flavorful crust.
Fresh parmesan makes a creamier sauce.
Pairs well with mashed potatoes, roasted vegetables, or salad.
Store leftovers up to 3 days. Reheat gently.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Roasting
- Cuisine: American, Game Meat
Nutrition
- Serving Size: 1 plate (6-8 oz venison with sauce & mushrooms)
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 130mg
Keywords: roasted venison, garlic parmesan sauce, venison recipes, wild game recipes, venison with mushrooms