Here’s a great Venison Loin Recipe from Chef Megin Cervoni.

Venison Loin

Procedure:
Coat a skillet, that is relative to the size of the venison you are cooking, with olive oil
Season with salt and pepper to taste
Heat the skillet to high heat and add the venison
Sear until golden brown on all sides.
About 10 minutes per side for a half of a loin or 12-15 minutes per side for a whole loin
Red wine juniper-berry thyme sauce
13oz red wine
1 garlic clove- minced
4 juniper berries
1 bay leaf
3 thyme sprigs
salt and pepper to taste
Procedure:
Combine all of the ingredients and reduce

Roasted Root vegetable
Ingredients:
3oz potatoes
3oz carrots
3oz parsnips
3oz turnips
3oz beets
1 small onion
olive oil as needed
salt and pepper to taste
1/2 teaspoon rosemary
1/2 teaspoon thyme
Procedure:
Cut all veggies to 1″ dice
Preheat the oven to 400*
Add all the vegetable to a baking dish. (Size according)
Lightly coat the vegetables in the olive oil, add the rosemary, thyme, salt and pepper, toss all together to make sure the coating is even
Roast until golden brown about 35-45 minutes.