Nothing beats making a delicious feast for your family using the game you caught yourself. Now that hunting season is in full swing, we thought we’d share Chef Gerard Thompson’s mouthwatering recipe for Roast Venison Steak with Fall Vegetable Ratatouille. Featured in The Wild Game Cookbook (a must-have for your Rough Creek kitchen!), this sumptuous dinner is sure to become a fall comfort food favorite.
VENISON INGREDIENTS
- 1 tbsp balsamic vinegar
- 1 clove garlic, finely chopped
- 1 tbsp chopped rosemary
- 1 tsp honey
- 1 shallot, finely chopped
- 1 tbsp orange juice
- 1 cup plus 1 tbsp vegetable oil
- 6 5-6oz venison loin steaks
RATATOUILLE INGREDIENTS
- 2 tbsp soft butter
- 1 tbsp chopped fresh garlic
- 1/2 cup chopped red onion
- 1 cup chopped butternut squash
- 1 cup chopped acorn squash
- 1 cup portobello mushroom
- 1 tbsp fresh thyme, chopped
- Kosher salt and freshly cracked pepper to taste
INSTRUCTIONS
- In a large bowl combine vinegar, garlic, rosemary, honey, shallot, orange juice, and 1 cup vegetable oil. Mix well. Add venison and turn over in mixture to cover well. Cover and refrigerate for 4 hours.
- Preheat oven to 350F. Remove venison from marinade and pat dry. Heat 1 tbsp oil in a frying pan until barely smoking. Add venison steaks and sear each side until golden brown. Transfer to oven for 8 to 10 minutes or until medium-rare. Steaks can also be grilled over an open fire.
- Heat a frying pan set on medium-high; melt butter and sauté garlic and onion until the onion softens. Add squash and continue cooking 3 to 5 minutes until squash is fork-tender. Add portobello mushrooms and thyme. Cook 3 minutes longer, stirring occasionally. Season with salt and pepper.
- To serve, divide ratatouille among six plates and place a venison steak alongside.