Seared Venison Loin with Caramelised Baby Roots, Wild Mushrooms & Honey-Glazed Leeks

There’s a quiet kind of magic that happens when you cook with ingredients that feel close to the earth. Venison has always felt like that to me — lean, honest, and full of depth without needing much help. When it hits the pan and the aromatics start to warm, there’s that moment when the thyme and butter rise together, and you realise the whole dish is starting to take shape.

The baby’s roots bring their own story. They come out of the oven or air fryer humble, a little caramelised, smelling sweet like they’ve been waiting all year for this. The turnips soften and shine, the carrots catch that golden edge, and the beetroots stay deep and vibrant like little jewels on the plate. They’re simple ingredients, but they transform beautifully when you give them time.

Then come the wild mushrooms — for me, they’re the grounding note. Earthy, savoury, the kind of ingredient that brings warmth even before they hit the pan. They cook quickly, but they carry this deep, woodsy flavour that makes the dish feel whole.

And finally, the leeks — sweetened gently with honey, soft but not too soft, the kind of finishing touch that lifts everything without shouting for attention.

When all the elements come together, the dish feels comforting and refined at the same time. The sweetness, the depth, the earthiness… It’s a plate that celebrates the colder months, the slower days, and the small details that make cooking feel meaningful. It’s not complicated — it’s just prepared with intention, and that’s what makes it special.

Ingredients (2 portions)

Venison

• 2 venison loin steaks (120–150g each)
• Salt & cracked black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1 garlic clove, crushed
• 1 thyme sprig

Caramelised Baby Roots

• 4–6 baby turnips, halved
• 4–6 baby beetroots, roasted whole
• 6–8 baby carrots, peeled
• 1 tbsp olive oil
• Salt & pepper
• 1 tsp honey or maple syrup
• 1 tsp butter

Wild Mushrooms

• 150g wild mushrooms (girolle, oyster, shiitake, etc.)
• 1 tsp butter
• 1 tsp olive oil
• Salt & pepper

Honey-Glazed Baby Leeks

• 3–4 baby leeks, halved
• 1 tsp olive oil
• 1 tsp butter
• 1 tsp honey
• Small splash of stock or water

Red Wine Jus (quick version)

• 80ml red wine
• 80ml beef stock
• 1 tsp balsamic vinegar
• 1 tsp butter

Method

Caramelised Baby Roots

1. Toss turnips and carrots in olive oil, salt & pepper.
2. Air fry or roast at 190°C for 15–18 minutes (turnips may need 20).
3. Add a touch of butter and honey to a pan over medium heat.
4. Toss until glossy and lightly caramelised.
5. Roast baby beetroots whole at 190°C for 25–30 minutes, peel, and slice.

Honey-Glazed Leeks

1. Sear the cut side of the leeks in olive oil until golden.
2. Add butter, a drizzle of honey, and a splash of stock.
3. Cover and cook gently for 5–6 minutes until tender and shiny.

Wild Mushrooms

1. Heat oil + butter in a pan.
2. Add mushrooms, cook until golden.
3. Season with salt, pepper, and a tiny splash of balsamic if you want depth.

Venison Loin

1. Bring venison to room temperature and season generously.
2. Heat a pan until hot, and add oil.
3. Sear venison 2–3 minutes per side.
4. Add butter, garlic, thyme — baste for 30 seconds.
5. Remove and rest for 5–6 minutes before slicing.

Red Wine Jus (quick)

1. Reduce the wine by half.
2. Add stock and reduce again.
3. Finish with a little balsamic and whisk in butter.
4. Season to taste.

🍽️ Plating

• Lay the caramelised roots in a neat cluster.
• Add the glazed leeks for height.
• Spoon mushrooms into a small pile for texture.
• Slice the venison and lay it gently over the vegetables.
• Finish with a warm drizzle of red wine jus.

📊 Nutritional Values (per portion)

Calories: ~520 kcal
Protein: ~44g
Carbs: ~29g
Fat: ~24g
Fiber: 5–6g
Sugar: 12–14g
Salt: depends on seasoning (~0.8g)

Chef’s Note :

Every time I cook venison, I’m reminded how powerful simple ingredients can be when treated with patience. The sweetness from the baby roots, the earthiness of the mushrooms, and the gentle glaze on the leeks all wrap around the meat like they were meant to be together. It’s a dish that tastes like the colder months — warm, comforting, and full of character — and it’s one I’m proud to share in my kitchen.