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.

Recipe: Cider-Braised Venison Loin with Roasted Autumn Veggies

Ingredients for Cider-Braised Venison Loin:

• 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

Roasted Autumn Veggies: 

• 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

Instructions for Roasted Veggies:

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