Oven‑Cooked Venisonwith Hasselback Potato, Roasted Asparagus and Mushroom Demi

Potato – Slice the potato thinly on a bias to create a Hasselback pattern, coat with olive oil, salt and black pepper, wrap in foil and roast in a pre‑heated 450°F oven for 35–45 minutes.

Asparagus – Toss white asparagus with a little olive oil, salt and a pinch of black pepper, then roast alongside the potatoes at 450°F until tender.

Venison – Season the trimmed venison loin halves generously with salt and black pepper, sear in a hot pan with olive oil until a brown crust forms on both sides, add butter and baste, then finish in the 450°F oven for 4–5 minutes.

Rest – Remove the venison from the oven and let it rest briefly before slicing on the bias.

Mushroom Demi – Prepare a mushroom demi sauce, then spread a thin layer on the serving plate.

Plating – Arrange the roasted Hasselback potato on the plate, drizzle with browned butter, add sliced venison, place roasted asparagus and sautéed mushrooms around, and garnish with baby radish and micro greens.

Serve – Enjoy the tender, buttery venison with the crisp potato and bright vegetables.