Roasted Venison

Ingredients

• 0.5 teaspoon peppercorns black
• 0.5 cup wine dry red
• 2 heads cloves separated smashed
• 0.3 teaspoon ground allspice 
• 1 tablespoon kosher salt 
• 0.3 cup olive oil extra virgin extra-virgin divided
• 0.5 cup thyme leaves crushed
• 3 pound venison cut into 6- by 3-inch pieces

Equipment

• frying pan
• oven
• baking pan
• kitchen thermometer
• cutting board

Directions

1. Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
2. Bring venison to room temperature, about 1 hour.
3. Preheat oven to 450°F with rack in middle.
4. Discard marinade and pat meat dry.
5. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper.
6. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch.
7. Transfer to a shallow baking pan.
8. Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat).
9. Let stand on a cutting board 10 minutes before slicing across the grain.
10. ·Venison can be marinated up to 24 hours. ·You can substitute a 3-pound trimmed and tied center-cut beef tenderloin roast for the venison (do not cut into pieces). Follow recipe above, roasting until beef registers 120°F, 25 to 30 minutes for medium-rare.