Ingredients
For the Venison Loin:
2 venison loins (about 1 lb each)
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 tbsp unsalted butter
2 cloves garlic, smashed
For the Blueberry Balsamic Reduction:
1 cup fresh blueberries
1/2 cup balsamic vinegar
2 tbsp honey
1 tbsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1/2 cup beef broth
Instructions
1. Bring venison to room temp 30 mins. Pat dry. Mix salt, pepper, paprika, garlic, and onion powder. Rub evenly over loins. Press rosemary & thyme on both sides.
2. Heat cast-iron skillet over med-high. Add olive oil.
3. Sear venison 3-4 mins per side for deep crust. Add butter & smashed garlic. Spoon butter over venison 1-2 mins.
4. Remove from skillet. Rest 10 mins.
5. In saucepan, combine blueberries, balsamic, honey, mustard, salt, pepper, thyme, rosemary, broth. Simmer 10-15 mins, mash berries, reduce until thickened.
6. Slice venison. Drizzle reduction over top. Garnish with herbs and serve.
Notes
Cook venison to medium-rare (125°F-130°F).
Let rest for juicy slices.
Grill option: high heat sear 4 mins per side, finish to 125°F.
Try other fruits like blackberries or cranberries for a twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Modern American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 10g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 110mg
Keywords: seared venison loin, venison blueberry sauce, venison with balsamic reduction, gourmet venison recipe