I love venison, especially for special occasions. Seared Loin of Venison is perfect for Valentine’s Day or a New Year’s Eve feast. The venison takes minutes to make, so don’t skip the Red Wine Chocolate Sauce, it is heavenly!

Seared Loin of Venison with Chocolate Red Wine Sauce

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Course: Dinner
Cuisine: French
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Degree of Difficulty : Moderately difficult
Servings: 2 people
Tip : Venison loin is very lean and so it must be cooked 'blue' rare. If cooked longer, it will become tough and grainy. Blue rare makes a very tender bite.



Gather all ingredients before starting recipe.


    • 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

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