Pan Seared Venison
1-2 LB Venison Roast
1 Tsp Salt
1 Tsp Pepper
1 Tsp Coriander
2 TBS Butter (unsalted)
2 Cloves Garlic, Chopped
Preheat oven to 350 Degrees (F}
Place venison roast on a plate and drizzle with olive oil (enough to cover all sides and make sure there is a bit left on the plate under the roast).
Combine coriander, salt and pepper in a bowl and rub into the roast. Make sure to cover all sides of the roast with the seasoning. Cover and let stand at room temperature for 30-40 minutes.
Heat oven proof pan on med-high heat and add butter and garlic. Sauté garlic until it's fragrant. Add roast and sear on all sides.
Place in oven and cook until temperature reaches about 130 (it will continue to cook after you take it out and let it rest so you only want it to reach medium rare).
When it's out take roast and cover with tin foil and set aside to rest for about 10-15 minutes. The longer you let it rest, the juicier it will be. The tinfoil should help keep it warm. Cut across grain.
Heat remaining oil that is in roasting pan on stove top. Add some extra oil and bring to a boil. Season with salt and pepper. As soon as you're ready to serve your meat, drizzle over the meat to help bring back some heat to the meat.
4 TBS Butter, unsalted
1-1/2 TBS All Purpose Flour
2/3 Cup Milk
2 Cups Chicken Stock
2-3 TBS Fresh Parsley, chopped
Pinch of Freshly grated Nutmeg
Salt and Pepper to taste
Red Pepper Flakes, to taste
Melt the butter in a heavy saucepan over low heat. Add the flour and whisk to combine. Cooking gently for 2-5 minutes, to make a roux.
Pour the milk into the roux, whisking as you add it. whisk in the stock. Bring to a boil over medium heat, whisking continually as it begins to boil.
Add the parsley and simmer sauce for 15 minutes, stirring often. Season with salt, pepper, nutmeg and red pepper flakes to taste.
Serve piping hot.