The technique for this is really simple, but you do need an oven-safe skillet or small roasting pan. You start the meat on your stove top to brown off the sides, and then place the skillet directly into a hot oven for a quick roast. Do not try to do this with a nonstick skillet! For the sear you can use olive or vegetable oil, but I used duck fat. Yes, duck fat. We roasted a whole local duck a while back, and duck fat is about the most flavor-packed fat you can have around. Use whatever you like or have on hand if you don’t happen to have a jar of duck fat hanging around.
Mustard Roasted Venison with Mushrooms
1 venison loin, about one and half pounds
2 tablespoons duck fat or preferred oil
8 ounces cremini mushrooms, cleaned and halved
salt and black pepper
1/4 cup Dijon mustard
Preheat your oven to 425 degrees. Pat the venison to remove excess moisture so you will get a good sear.
Heat the duck fat or oil in a large skillet over medium-high heat. Add the loin and let it brown on each side, turning with tongs until you have good color all over. Remove from heat, and stir the mushrooms into the duck fat. Sprinkle all with salt and pepper, and spread the mustard over the top and sides of the venison loin.
Place the skillet in the oven and roast for 10-12 minutes for rare. Remove from the oven and let the meat rest for ten minutes before slicing and serving with the mushrooms.
Thanks for reading,