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Venison for King Solomon

Name: Venison for King Solomon
Prep time: PT10.5M
Cook time: PT24.5M
Total time: 35 min
Yield: 4
Cuisine: Israel
Ingredients: Venison tenderloin or sirloin 2 lbs; Salt and black pepper to taste; Extra virgin olive oil 2 Tbsp; Large onion, sliced 1; Garlic, minced 4 Cloves; Beef broth 1 Cup; Red wine 1 Cup; Dried thyme 1 Tsp; Dried rosemary 1 Tsp; All-purpose flour 1 Tbsp

²² And Solomon’s provision for one day was thirty measures of fine flour, and threescore measures of meal, ²³ Ten fat oxen, and twenty oxen out of the pastures, and an hundred sheep, beside harts, and roebucks, and fallowdeer, and fatted fowl

(1 Kings 4:22-23)

In 1 Kings 4:22-23, the Bible describes the impressive provisions that King Solomon had for his daily meals, which included a variety of meats such as venison or hart, as well as fine flour, meal, fat oxen, sheep, and fatted fowl. With such a wealth of ingredients at his disposal, it’s likely that King Solomon enjoyed a wide range of delicious and sophisticated dishes. One possible recipe using the hart (venison) mentioned in the passage is a Venison Roast with red wine sauce, which would have been a hearty and flavorful meal fit for a king. With this recipe you can create a wholesome and satisfying dish that could have been enjoyed by King Solomon and his guests.

serves:

Difficulty:

6 / 10

cook time:

35 min

Ingredients

Venison tenderloin or sirloin 2 lbs

Salt and black pepper to taste

Extra virgin olive oil 2 Tbsp

Large onion, sliced 1

Garlic, minced 4 Cloves

Beef broth 1 Cup

Red wine 1 Cup

Dried thyme 1 Tsp

Dried rosemary 1 Tsp

All-purpose flour 1 Tbsp

Instructions

Step 1

Season the venison with salt and pepper on both sides.

Step 2

In a large skillet or pan over medium-high heat, add the olive oil.

Step 3

Once the oil is hot, add the venison to the pan and sear on both sides until browned, about 2-3 minutes per side.

Step 4

Remove the venison from the pan and set aside.

Step 5

Add the onion and garlic to the same pan and sauté until softened, about 5 minutes.

Step 6

Add the beef broth, red wine,, thyme, and rosemary to the pan. Stir well to combine.

Step 7

Reduce the heat to low and let the sauce simmer for 10-15 minutes, until it has reduced by about half.

Step 8

While the sauce is simmering, mix together water and flour to form a paste. Set aside.

Step 9

Once the sauce has reduced, whisk in the flour paste until the sauce thickens. Keep whisking for a few minutes until the sauce has a smooth consistency.

Step 10

Add the venison back to the pan and spoon the sauce over. Cooke until your desired level of doneness.

Step 11

Remove the venison from the pan and let them rest for a few minutes before serving.

Step 12

Cut venison to 1-inch thick slices and spoon some of the red wine sauce over.

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