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Herb-Crusted Venison NY Striploin with Maple Balsamic Glaze

1 -1.5 lb Highland Farm venison (or elk) NY Striploin

Salt and pepper to taste

2 tbsp olive oil

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh parsley, chopped

Maple Balsamic Glaze:

1/4 cup balsamic vinegar

2 tbsp pure maple syrup

1 tsp Dijon mustard

1 clove garlic, minced

Prepare and Season:

Dry Highland Farm venison NY striploin using a paper towel. Drizzle the loin with olive oil, and then season with salt and pepper. Mix chopped rosemary, thyme, and parsley, then press the herbs onto the venison to create an even crust.

Sear:

Heat olive oil in a skillet over medium-high heat. Sear the venison on all sides until golden brown, about 2 minutes per side.

Make the Glaze:

In a small saucepan, combine balsamic vinegar, maple syrup, Dijon mustard, and minced garlic. Simmer over medium heat until the glaze thickens slightly, about 5 minutes.

Roast:

Preheat oven to 400°F (200°C). Transfer the venison to a baking dish, brush with a layer of glaze, and roast for 10-15 minutes, or until the internal temperature reaches your desired doneness. Brush with additional glaze halfway through.

Serve:

Let the venison rest for a few minutes, then slice and drizzle with remaining glaze.