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Sheet Pan Venison with Butternut Squash and Tarragon Cream

Roasted venison loin and caramelized butternut squash cooked on one sheet pan and finished with a quick tarragon cream sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American, European-inspired
Calories: 520
Ingredients Method

Ingredients
  

  • For the Sheet Pan
  • 1 small butternut squash about 2 lb / 900g, peeled, seeded, and cut into 3/4-inch (2cm) cubes
  • 3 tablespoons 45ml olive oil, divided
  • 1 1/2 lb 680g venison loin or tenderloin, silverskin removed
  • 1 teaspoon kosher salt plus more for the squash
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • For the Tarragon Cream
  • 1 tablespoon 14g butter
  • 1 large shallot about 50g, minced
  • 1/2 cup 120ml beef or chicken broth
  • 3/4 cup 180ml heavy cream
  • 1 teaspoon Dijon mustard
  • 2 tablespoons 8g fresh tarragon leaves, chopped
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste

Method
 

  1. Heat the oven to 220°C (425°F) with a large rimmed sheet pan inside. Take the venison out of the refrigerator 30 minutes before cooking.
  2. Trim the silverskin: slide the tip of a thin knife under it and run the blade along the length of the meat, angled upward, until the silvery strip comes away. Pat the venison dry.
  3. Toss the squash with 2 tablespoons oil and a generous pinch of salt. Carefully spread on the hot sheet pan and roast for 15 minutes, until the edges begin to brown.
  4. Rub the venison with the remaining oil, salt, pepper, and thyme.
  5. Stir the squash and push it to the sides. Set the venison in the center. Roast for 12 to 15 minutes, until a thermometer in the thickest part reads 54°C (130°F) and the surface is browned and firm to the touch, with a little give.
  6. Move the venison to a cutting board, tent loosely with foil, and rest for 8 minutes. Return the squash to the oven for 5 more minutes if needed, until deeply golden at the edges.
  7. Melt the butter in a small skillet over medium heat. Cook the shallot for 2 minutes, until soft and translucent. Add the broth and simmer for 3 minutes, until reduced by half.
  8. Add the cream and mustard. Simmer gently for 3 minutes, until the sauce coats the back of a spoon. Remove from heat and stir in the tarragon, lemon juice, salt, and pepper.
  9. Slice the venison across the grain into 1/2-inch (1.3cm) slices. Serve over the squash with the sauce spooned on top.