Roasted Venison Loin With Scotch Whisky Sauce

4
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"This recipe is from northamericanwhitetail.com and is posted for You Want What? recipe game."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (231 g)
  • Calories 379
  • Total Fat - 24.6 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 127.6 mg
  • Sodium - 619.6 mg
  • Total Carbohydrate - 2.3 g
  • Dietary Fiber - 0 g
  • Sugars - 1.8 g
  • Protein - 35.1 g
  • Calcium - 38.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

One hour before cooking, take venison out of the refrigerator. Pat it dry and coat with salt and pepper according to your taste. Heat the oven to 300 degrees Fahrenheit. Tie the meat with twine if you want the meat to keep its shape better.

Step 2

Heat the oil on medium high until it starts to smoke and then brown the venison on each side.

Step 3

Put it on a cookie sheet for 20 to 25 minutes for medium rare.

Step 4

Meanwhile, make the sauce in the same pan that you cooked the venison in. Add butter over medium heat, sauteing the shallots until they are soft. Next, add the whisky, scraping the pan with a spoon. Allow the whisky to nearly reduce.

Step 5

Next mix in the stock and the mustard, sauteing for 3 minutes. Then add the heavy cream and the salt and pepper to taste. Allow everything to thicken up.

Step 6

When the venison is ready, remove it from the oven and place an aluminum foil tent over it. Let it rest for at least 5 minutes. Slice the meat and serve with the sauce. If the sauce needs reheated, add some stock if necessary.

Tips & Variations


No special items needed.

Related

Mia in Germany

Wow, this is good!! The directions are on the point, the meat was perfect, and the sauce is just finger licking delicious! It reminds me a bit of steak au poivre, only that it is made with whisky instead of cognac, and mustard is added. Whisky and mustard make a stronger flavour, which compliments the venison flavour. A new favourite for making venison! Thanks for sharing!

review by:
(21 Apr 2021)