Pan-Roasted Venison

Bill Peet | Yield: 4
Our New Zealand venison needs little embellishment. In this fool-proof recipe, Chef Bill Peet simply seasons then sears the meat until medium rare and makes a quick pan sauce with demi-glace. Serve this with hearty cold weather sides, like mashed sweet potatoes and sauteed greens.
Bill Peet's Pan-Roasted Loin of Venison Recipe | D'Artagnan



  1. Season the meat on both sides with salt and pepper. In a sauté pan, heat the canola oil until just smoking. Add the meat and cook for 2 minutes on each side, until nicely browned. Remove and let rest for 2 minutes. Keep warm.
  2. Pour off the oil remaining in the pan. Add the demi glace and cook over low heat, scraping the bottom of the pan. Bring to a boil, then set aside.
  3. Dress with reserved sauce.

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