Seared Venison Loin with French Onion Sauce

Just a quick post to share a delicious and super easy venison recipe with you.  Wish I could take the credit but Mrs. Black Belt Butcher was the chef de cuisine on this one.  Oh, and since we’re passing out credit,  I need to thank my son-in-law for the sweet and tender venison he harvested last fall.  My contribution to this meal was of course the butchering of the deer.  Hope you try it – send me a comment and let me know if you make it and how it turns out for you.

Seared Venison Loin with French Onion Sauce

1 venison loin

1 large onion sliced thin

2 tblsp butter

3 tblsp oil

2 cups beef broth

¼ red wine

1 tblsp soy sauce

½ tsp black pepper

½ tsp salt

¼ tsp cayenne pepper (optional)

Coat the venison loin with 1 tblsp of oil and then rub with the pepper, salt and cayenne, set aside.  Melt the butter and 1 tblsp of oil in a skillet on medium heat being sure not to brown the butter.  Add the onion slices to the skillet and cook gently over medium low heat until they are caramelized and golden brown, about 10 to 15 minutes.  Turn the heat up to medium high and add the broth, red wine and soy sauce.  Let the sauce simmer vigorously until the liquid reduces by half, about 10 to 15 minutes.  Pour the sauce into a bowl and set aside.  Rinse the skillet and then return to the stove.  Add the remaining 1 tblsp of oil to the skillet and heat it on high heat until the pan is smoking hot.  Place the meat in the pan and sear for 2 minutes, turn and sear on the other side for another 1 to 2 minutes. The meat is best cooked only to medium rare or medium. Anymore and it will be dry.  Remove meat from the pan and let rest for 5 minutes.   Slice and serve with the sauce.

(ps – you could substitute pork loin for the venison, leeks for the onion and white wine instead of red and that would be delicious too!)


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