A delightful venison dish with a rich red wine sauce, perfect for special occasions.
Preheat your oven to 450°F.
Preheating ensures even cooking from the start.
Rub the venison with minced garlic and season with salt and pepper.
Let the venison sit for a few minutes after seasoning to absorb the flavors.
Heat olive oil in a skillet over high heat and sear the venison on all sides until browned.
Searing locks in the juices and adds a flavorful crust.
Transfer the venison to the oven and roast until medium-rare, about 16-20 minutes, turning once.
Use a meat thermometer to check for an internal temperature of 135°F for medium-rare.
In a saucepan, combine red wine, shallot, carrot, bay leaf, and parsley, and bring to a boil.
Stir occasionally to prevent sticking.
Reduce the mixture over medium heat until it is halved in volume, about 8 minutes.
Reducing concentrates the flavors for a richer sauce.
Strain the mixture to remove the solids and return the liquid to the saucepan.
Press the solids gently to extract all the liquid.
In a separate saucepan, reduce the beef broth by half over high heat, about 7 minutes.
Keep an eye on the broth to prevent burning.
Combine the reduced wine and broth, and whisk in cold butter until smooth.
Whisking in cold butter gives the sauce a glossy finish.
Remove the venison from the oven, let it rest covered with foil for 5 minutes, then slice.
Resting allows the juices to redistribute for a tender result.
Serve the venison slices with the sauce drizzled over.
Garnish with fresh parsley for a touch of color.
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