Venison Loin in Butter with Thyme

Remove the venison loin from the fridge 20-30 minutes before cooking so it reaches room temperature. Pat it dry thoroughly with paper towels, a dry surface browns better and forms a crust.

Season the loin on all sides with salt and freshly ground pepper just before searing.

Heat olive oil in a heavy-bottomed pan over medium-high heat until it just starts to smoke. Add the loin and sear for 2-3 minutes on each side until golden.

Reduce heat to medium. Add butter and thyme sprigs. Once the butter starts to foam, tilt the pan and repeatedly baste the meat with the fragrant butter for about 2-3 minutes.

Remove the loin from the pan and let it rest for 5 minutes wrapped in foil. The juices will redistribute and the center will remain beautifully pink.

Serve sliced into thick pieces, drizzled with the thyme butter from the pan. Pairs perfectly with mashed potatoes, sautéed vegetables or a green salad.