Crispy Slow-Cooked Venison Loin - Tender & Flavorful Gourmet Delight
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat15gram
Protein50gram
Ingredients
- Venison loin500 g
- Sea salt1 tsp
- Freshly ground black pepper0.5 tsp
- Olive oil2 tbsp
- Unsalted butter2 tbsp
- Garlic cloves, smashed3 pieces
- Fresh rosemary sprigs2 pieces
- Fresh thyme sprigs2 pieces
Experience perfectly tender and juicy venison loin with a delectably crispy crust by using a slow cooking method followed by a quick sear. This recipe takes advantage of slow cooking to break down the venison's muscle fibers gently, resulting in a melt-in-your-mouth texture, while finishing with high heat gives you that irresistible crispy exterior. The total cost of ingredients approximately is $15 USD / €14 / £12 / ₹1200. The dish has roughly 450 kcal per serving, making it an excellent choice for a high-protein diet. It is straightforward to prepare, suitable for beginner and intermediate cooks, and takes about 2 hours total (including resting time).
Preparation instructions
Prepare the Venison Loin
1Pat the venison loin dry with paper towels to remove excess moisture. This helps achieve a crispy crust later. Season all sides evenly with sea salt and freshly ground black pepper. Let it rest at room temperature for 15 minutes.
Slow Cook the Venison Loin
2Preheat your oven to 120°C (250°F). Place the seasoned venison loin on a roasting rack set inside a baking tray. Insert a meat thermometer probe if you have one. Cook in the oven slowly until the internal temperature reaches about 54°C (130°F) for medium-rare, which should take about 1 to 1.5 hours. For food safety, ensure the temperature at least reaches 63°C (145°F) if you prefer medium doneness. Avoid overcooking to keep tenderness.
Rest the Venison Loin
3Remove the venison from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes. Resting allows juices to redistribute, enhancing tenderness and flavor.
Sear for Crispy Crust
4Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add unsalted butter, garlic cloves, rosemary, and thyme to the pan. When the butter is foaming, place the venison loin in the skillet. Sear it for about 1-2 minutes on each side, spooning the flavored butter over the meat. This step crisps the exterior and adds aromatic flavor.
Serve
5Slice the venison loin against the grain into medallions. Serve immediately, optionally topping with a spoon of pan butter and fresh herbs.
Cooking Tips
1Use a digital meat thermometer for accurate results and food safety.
2Let your venison come to room temperature before cooking to ensure even cooking.
3Avoid overcrowding the pan when searing to maintain heat and get a good crust.
4If venison loin is not available, this method works well with other tender game meats like deer or elk.
Equipment Needed
- Oven
- Roasting rack and baking tray
- Meat thermometer (recommended)
- Heavy skillet or cast iron pan
- Tongs
- Aluminum foil
- Knife and cutting board
Grocery Shopping List
- [ ] Venison loin (500 g) - $12.00: Look for a fresh, deep red color and a firm texture.
- [ ] Sea salt (1 tsp) - $0.10: Use coarse or fine sea salt for seasoning.
- [ ] Freshly ground black pepper (0.5 tsp) - $0.05: Freshly grind for best flavor.
- [ ] Olive oil (2 tbsp) - $0.50: Choose extra virgin for better flavor.
- [ ] Unsalted butter (2 tbsp) - $0.30: Unsalted to control salt level.
- [ ] Garlic (3 cloves) - $0.20: Fresh garlic bulbs, firm and without sprouts.
- [ ] Fresh rosemary (2 sprigs) - $0.30: Pick aromatic, green sprigs without brown spots.
- [ ] Fresh thyme (2 sprigs) - $0.30: Same as rosemary, fresh is best.
Total approximate cost: $13.75
FAQ
What is the safe internal temperature to cook venison loin?
Venison loin should be cooked to a minimum internal temperature of 63°C (145°F) and rested for at least 3 minutes to ensure safety. Medium-rare at about 54°C (130°F) is often preferred for tenderness, but make sure to source high-quality venison and handle safely.
How do I avoid the venison from becoming tough?
Slow cooking the venison at low temperature followed by resting helps keep it tender. Avoid overcooking and always slice against the grain for maximum tenderness.
Can I use this method for other cuts of venison?
This method is ideal for tender cuts like the loin. Tougher cuts like shoulder or shank require different slow cooking methods like braising.
How do I prevent cross-contamination while handling raw venison?
Use separate cutting boards and utensils for raw venison. Wash your hands thoroughly with soap and water before and after handling raw meat. Clean all surfaces and tools with hot, soapy water.