A gentle seasoning and overnight marination lets venison's lean, clean mouth-filling meatiness shine.
Recipe information
Total Time
10 hr
Yield
Makes 6 servings
Ingredients
3
2
1
1
1
1
1
1
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Preparation
Step 1
Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
Step 2
Bring venison to room temperature, about 1 hour.
Step 3
Preheat oven to 450°F with rack in middle.
Step 4
Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.
Step 5
Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.