Seared Venison with Garlic Rice and Stewed Vegetables

Ingredients

Venison

2 lbs. venison backstrap or loin (trimmed of silver skin)

2 Tbsp olive oil

2 Tbsp. butter

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 cloves garlic, smashed

Salt & cracked black pepper

Garlic Rice

2 cups Riceland long-grain white rice, uncooked

4 chicken stock

1 head roasted garlic (see prep note) (minced)

2 Tbsp unsalted butter

1/4 cup cajun seasoning

Stewed Vegetables

2 Tbsp olive oil

1 onion, chopped

3 carrots, peeled & cut into thick rounds

2 celery stalks, chopped

2 cups pearl onions, peeled

2 cloves garlic, minced

2 Tbsp tomato paste

1 cup dry red wine

2 cups beef stock

2 tsp fresh thyme leaves(powder)

2 tsp fresh rosemary, chopped

1 bay leaf

Salt & pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Roast the Garlic

1. Preheat oven to 400°F.
2. Slice the top off a whole head of garlic, drizzle with olive oil, wrap in foil, and roast 30–35 minutes until cloves are soft and golden.
3. Squeeze roasted cloves into a bowl and mash into a paste.

Make the Stewed Vegetables

1. Heat olive oil in a Dutch oven. Sauté onion, carrots, celery, and pearl onions for6–8 minutes.
2. Add minced garlic and tomato paste, stir for 1–2 minutes.
3. Deglaze with wine, scraping up browned bits, simmer until reduced by half.
4. Add stock, thyme, rosemary, and bay leaf. Reduce heat to low, cover, and simmer 1–1½ hours until vegetables are tender and broth is rich.
5. Season with salt and pepper. Keep warm.

Cook the Garlic Rice

1. In a medium saucepan, bring water or stock to a boil with salt.
2. Stir in Riceland rice, cover, reduce heat to low, and cook 15 minutes (per package).
3. Let stand 5 minutes, then fluff with a fork.
4. Stir in roasted garlic paste, butter, and pepper until creamy and fragrant.

Sear the Venison

1. Pat venison dry and season generously with salt and pepper.
2. Heat olive oil in a heavy skillet over medium-high heat.
3. Sear venison 2–3 minutes per side until well browned.
4. Lower heat, add butter, garlic cloves, rosemary, and thyme. Spoon butter over venison(“baste”) for 1–2 minutes.
5. Cook to medium-rare (130–135°F internal). Rest 10 minutes, then slice into medallions.

 Assemble & Serve

1. Spoon a mound of garlic rice onto each plate.
2. Arrange venison medallions on top or to the side.
3. Ladle stewed vegetables and broth around the rice and venison.
4. Garnish with fresh parsley and cracked pepper.

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