Cider-Braised Venison Loin with Roasted Autumn Veggies

Name: Cider-Braised Venison Loin with Roasted Autumn Veggies
Yield: 4 Servings
Ingredients: 4 Venison Loins; 2 tbsp ghee or butter; 2 tsp of pink Himalayan salt; 1 tbs of ground black pepper; 1 package of sliced portabella mushrooms; 1 sweet onion, sliced thin; 1 cup of apple cider; 2-3 sprigs of fresh thyme; 2 acorn squash, seeds removed and sliced thin; 2 cups of diced butternut squash; 2 cups of small red potatoes; 2 tbs olive oil; 1 tbs cinnamon

With Fall in full swing and Thanksgiving only a few weeks away, festive gatherings and menu planning are on everyone’s minds. But what do you make when you’re kind of over turkey? Don’t get us wrong, we love a good bird, but mixing it up can be great, too. Whether you want something new to serve for Thanksgiving or an easy, Sunday night dinner for the family, this delicious Cider-Braised Venison Loin with Roasted Autumn Veggies from The Kitcheneer is a real seasonal treat.

Recipe & Photography by The Kitcheneer. Be sure to check out her blog here.

Cider-Braised Venison Loin with Roasted Autumn Veggies

The Kitcheneer

Servings

4 Servings

Ingredients

4 Venison Loins
2 tbsp ghee or butter
2 tsp of pink Himalayan salt
1 tbs of ground black pepper
1 package of sliced portabella mushrooms
1 sweet onion, sliced thin
1 cup of apple cider
2-3 sprigs of fresh thyme

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2 acorn squash, seeds removed and sliced thin
2 cups of diced butternut squash
2 cups of small red potatoes
2 tbs olive oil
1 tbs cinnamon

Directions

Preheat oven to 400F
Prep & chop all vegetables
On a parchment-lined baking sheet, add acorn squash, butternut squash and potatoes
Toss with olive oil, salt, pepper and cinnamon
Roast in the oven for 40 minutes, turning over about halfway through
While the veggies are baking, prep your venison loins
Pat thawed loins with paper towels and season liberally with salt and pepper
Preheat a large skillet or dutch oven on medium heat
Add ghee/butter to pan and sautee mushrooms and onions for 3-5 minutes
Sear loins for 1-2 minutes on each side
Pour apple cider into the pan and lower the heat to medium-low, reduce for 10-15 minutes
Remove loins when internal temperature reaches 135-140F and allow them to rest
Serve the loins over the roasted veggies or sides of your choice and enjoy!