Venison for Chuck
Elevate your dinner table with "Venison for Chuck," a rustic yet elegant dish that showcases tender venison loin infused with the rich flavors of a red wine and thyme pan sauce. Perfectly seared and simmered to succulent perfection, this recipe balances earthy shallots, fragrant garlic, and a luscious butter-enriched sauce that clings to every slice. With just 15 minutes of prep time and a total cook time of 25 minutes, it’s a surprisingly quick gourmet option for a weeknight indulgence or special occasion. Garnished with fresh parsley and served alongside roasted potatoes or sautéed greens, this savory masterpiece is a celebration of bold flavors and comforting elegance. Whether you're a venison connoisseur or trying it for the first time, this recipe is bound to impress.
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Recipe Information
Ingredients
- 1 pound venison loin
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 0.75 cup red wine (dry)
- 0.5 cup beef broth
- 2 tablespoons butter
- 3 fresh thyme sprigs
- 1 teaspoon all-purpose flour
- 1 tablespoon parsley, chopped (for garnish)
Instructions
Season the venison loin with kosher salt and black pepper on all sides.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, sear the venison on all sides until browned, approximately 2-3 minutes per side. Remove the venison from the skillet and set aside on a plate.
Reduce the heat to medium and in the same skillet, add the minced shallots and garlic. Sauté for 2-3 minutes until softened and fragrant.
Deglaze the skillet by pouring in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the beef broth and bring the mixture to a simmer. Add the fresh thyme sprigs.
Return the venison to the skillet, lower the heat to maintain a gentle simmer, and cook for an additional 8-10 minutes, or until the venison reaches your desired doneness (125°F for medium-rare using a meat thermometer).
Remove the venison and let it rest on a cutting board for 5-10 minutes, tented with foil.
To finish the sauce, increase the heat slightly and whisk in the butter and all-purpose flour, stirring until the sauce thickens slightly. Taste and adjust seasoning if needed.
Slice the venison thinly against the grain. Plate the slices and spoon the red wine sauce over the top.
Garnish with chopped parsley and serve immediately with your choice of sides, such as roasted potatoes or sautéed greens.
Nutrition Facts
Calories |
1371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
