Crispy Steamed Venison Loin: Tender Perfection with a Golden Crust
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat15gram
Protein40gram
Ingredients
- Venison loin (trimmed)300 g
- Salt1 tsp
- Black pepper0.5 tsp
- Olive oil2 tbsp
- Garlic (minced)2 cloves
- Fresh rosemary (chopped)1 tbsp
This recipe guides you on steaming venison loin until tender and juicy, then pan-searing it for a delicious crispy crust—a perfect combination for a rich and flavorful dish. The total cost of ingredients is approximately $20 USD / €18 / £16 / ₹1500. The dish yields about 2 servings and totals around 350 calories per serving. It suits paleo and low-carb diets, is of medium difficulty, and takes about 30 minutes total.
Preparation instructions
Prepare the Venison Loin
1Pat the venison loin dry with paper towels to ensure a good sear later. Season all sides with salt and black pepper evenly. This step helps enhance flavor and promotes even cooking.
Steam the Venison Loin
2Place a steamer basket in a pot filled with about 2 inches of water—making sure the water does not touch the steamer basket. Bring water to a boil. Place venison loin in the steamer basket, cover with a lid, and steam over medium heat for 15 minutes. Use a meat thermometer to check the internal temperature; it should reach 60°C (140°F) for medium rare, or 65°C (150°F) for medium. Avoid overcooking to keep venison tender.
Rest the Meat
3Remove the venison loin from the steamer and let it rest on a plate for 5 minutes. Resting allows juices to redistribute, ensuring juicy meat.
Pan-Sear for Crispy Crust
4Heat olive oil in a skillet over medium-high heat. Add minced garlic and chopped rosemary; sauté for 30 seconds until fragrant. Place the rested venison loin in the pan and sear for about 1-2 minutes on each side until a golden crispy crust forms. This quick sear adds flavor and texture without overcooking the interior.
Slice and Serve
5Let the meat rest for another 2 minutes after searing. Slice the venison loin against the grain into medallions and serve immediately with your favorite side dishes.
Cooking Tips
-Ensure your hands and utensils are clean to avoid cross-contamination. Use separate cutting boards for raw meat and other ingredients.
-Do not place the venison directly into the boiling water; the steaming method protects the venison from drying out.
-Use a good quality meat thermometer for accurate internal temperature readings to guarantee safety and desired doneness.
Equipment Needed
- Steamer pot or a large pot with a steamer basket
- Meat thermometer
- Skillet or frying pan
- Tongs or spatula
- Knife and cutting board
Grocery Shopping List
- [ ] Venison loin, 300g (~$15) - Choose fresh, bright red color with firm texture; avoid any sour smell.
- [ ] Olive oil, 2 tbsp (~$0.50) - Use extra virgin for better flavor.
- [ ] Garlic, 2 cloves (~$0.30) - Fresh cloves are preferable to pre-minced for aroma.
- [ ] Fresh rosemary, 1 tbsp (~$0.70) - Look for vibrant green leaves without wilting or browning.
- [ ] Salt and black pepper (~$1 for small quantities) - Use quality sea salt and freshly ground pepper if possible.
Estimated Total Cost: $17.50
FAQ
Can I cook venison loin without steaming?
Yes, you can grill or roast venison loin, but steaming ensures tenderness before crisping and is excellent for beginners.
What internal temperature is safe for venison?
Cook venison loin to at least 60°C (140°F) for medium rare. Using a meat thermometer is the safest way to ensure doneness.
How do I avoid overcooking venison?
Steam until near desired internal temperature, then sear briefly. Resting meat after cooking helps retain juices and prevents dryness.
Can I substitute rosemary with other herbs?
Yes! Thyme or sage also pair wonderfully with venison and provide a slightly different flavor profile.