I love venison, especially for special occasions. A beautifully seared loin of venison feels luxurious without being fussy, and it’s perfect for a Valentine’s Day dinner or a New Year’s Eve feast. The best part is how quickly it comes together, the venison cooks in just a few minutes, staying tender and rosy in the center.
What you absolutely shouldn’t skip is the Red Wine Chocolate Sauce. It’s rich, silky, and just a little decadent, with the chocolate adding depth rather than sweetness. Paired with the seared venison, it becomes one of those sauces that makes the whole dish feel restaurant‑worthy. Truly heavenly.
This is the kind of recipe that feels celebratory but still wonderfully doable, ideal for nights when you want something special without spending hours in the kitchen.
Ingredients
- 2 6 oz pieces loin of venison
- kosher salt and black pepper to taste
- 3 tbsp unsalted butter divided, 1 tb for searing and 2 tb for basting
- 1 recipe Red Wine Chocolate Sauce
- 1 recipe Gratin Dauphinoise
- 1 recipe Red Cabbage and Apples
Instructions
Gather all ingredients before starting recipe.
Sides
- Prepare the recipe for Red Wine Chocolate Sauce
- Prepare the recipe for Gratin Dauphinoise
- Prepare the recipe for Red Cabbage and Apples
Venison
- Generously season two 6 ounce slices of venison loin with kosher salt and black pepper, one hour before cooking.
- Heat 1 tablespoon of butter in a skillet over medium high heat for 1-2 minutes, or until very hot.
- Sear each side of each filet, the sear should only go about 1/8" of an inch on each side, 1-2 minutes per side.
- Melt 2 tablespoons of butter in the skillet used to sear the venison and butter baste the filets for about 5 minutes.
- Check for done-ness, if the filets are still soft after this cooking time, remove from pan to a plate and allow to rest for 5-10 minutes
