Venison loin is naturally lean and deeply flavorful, making careful temperature control essential for preserving tenderness. A hard cast iron sear builds rich caramelization while the blackberry red wine sauce adds acidity and dark fruit depth that complements the earthy character of the venison beautifully.

Ingredient List

• 1 Broadleaf Boneless Venison Loin (1.87 lb)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp neutral oil

Blackberry Red Wine Sauce

• 1 cup blackberries
• 3/4 cup red wine
• 1 shallot, finely diced
• 1 tsp honey
• 1 tbsp butter

For Serving

• Fresh thyme
• Flaky sea salt

Process

1. Remove venison loin from refrigeration 30–45 minutes before cooking and pat dry thoroughly.
2. Season generously with kosher salt and black pepper.
3. Heat cast iron skillet over high heat until lightly smoking.
4. Add neutral oil and sear venison 2–3 minutes per side until a dark crust develops.
5. Reduce heat slightly and continue cooking until internal temperature reaches 125–130°F for medium-rare.
6. Rest venison 8–10 minutes before slicing.
7. Meanwhile, sauté shallots in the same pan for 1–2 minutes.
8. Add blackberries, red wine, and honey. Simmer until reduced and glossy.
9. Whisk in butter to finish the sauce.
10. Slice venison against the grain and spoon sauce over the top.
11. Finish with thyme and flaky sea salt before serving.