Steamed venison loin slices garnished with herbs on a white plate

Deliciously Healthy Steamed Venison Loin

Name: Deliciously Healthy Steamed Venison Loin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 400 g Venison loin - Choose fresh, firm, and bright red colored meat with no off smell; 2 sprigs Fresh rosemary - Pick fresh, green sprigs, not wilted or brown; 2 cloves Garlic cloves - Use firm, plump garlic with no mold or sprouting; 1/2 tsp Salt - Use fine sea salt or kosher salt; 1/4 tsp Black pepper - Freshly ground for best flavor; 1 tsp Lemon zest - From fresh lemon, avoid dry or old zest; 1 tbsp Olive oil - Optional, for light basting before steaming; 500 ml Water - For the steamer, clean and filtered is best

Home Page / Delicious Steam Cooking Recipes / How to Steam Venison: A Step-by-Step Guide

easy

20 min

Nutritional value per serving

Calories250kcal

Carbs2gram

Fat6gram

Protein35gram

Ingredients

Quantity

Venison loin - Choose fresh, firm, and bright red colored meat with no off smell400 g
Fresh rosemary - Pick fresh, green sprigs, not wilted or brown2 sprigs
Garlic cloves - Use firm, plump garlic with no mold or sprouting2 cloves
Salt - Use fine sea salt or kosher salt1/2 tsp
Black pepper - Freshly ground for best flavor1/4 tsp
Lemon zest - From fresh lemon, avoid dry or old zest1 tsp
Olive oil - Optional, for light basting before steaming1 tbsp
Water - For the steamer, clean and filtered is best500 ml

This healthy steamed venison loin recipe is a perfect choice for those who want a lean, flavorful meal without any added fat from frying or roasting. Venison loin is naturally tender and low in fat, making it ideal for steaming, which preserves moisture and nutrients. The entire process takes about 35 minutes including prep and cooking. This recipe costs approximately $15 USD, €14, £12, and ₹1200 depending on your local market prices. Each serving contains about 250 kcal, is high in protein and low in fat, making it suitable for paleo, keto, and general healthy diets. The recipe is easy to follow, requiring only basic kitchen tools and common ingredients, perfect for beginner cooks who want to try a new, healthy meat option. Proper food safety is emphasized to ensure a delicious and safe dining experience.

Preparation instructions

Prepare the venison loin

1Rinse the venison loin under cold running water and pat dry thoroughly with paper towels. This removes any surface contaminants and ensures even cooking.

Season the venison

2Rub the venison loin with salt, freshly ground black pepper, and lemon zest. Crush the garlic cloves slightly and place them along with rosemary sprigs on and around the meat to infuse flavor.

Set up steaming apparatus

3Fill a pot with 500 ml of water and bring it to a boil. Place a steamer basket or rack above the water level ensuring the meat will not contact the water directly.

Steam the venison loin

4Place the seasoned venison loin in the steamer basket. Cover with a tight-fitting lid to trap steam. Steam for about 20 minutes, checking after 15 minutes for doneness using a meat thermometer.

Check internal temperature

5For safe consumption, venison loin should reach an internal temperature of 63°C (145°F) measured at the thickest part. Once it hits this temperature, remove it from the steamer to prevent overcooking and dryness.

Rest the meat

6Let the venison loin rest covered loosely with foil for 5-10 minutes after steaming. Resting allows juices to redistribute, making the meat juicy and tender.

Cooking Tips

-Avoid cross-contamination by using separate chopping boards and utensils for raw venison and other foods.

-Use an instant-read meat thermometer to accurately check the internal temperature for food safety.

-If you don’t have a steaming basket, you can use a metal colander placed over a pot with boiling water, ensuring it doesn’t touch the water.

-If preferred, marinate the venison with olive oil, herbs, and garlic for an hour before cooking for extra flavor.

-Keep the lid on during steaming to maintain consistent temperature and steam pressure.

Equipment needed:

Sharp knife
Cutting board
Steamer basket or steaming rack
Large pot with lid
Meat thermometer
Tongs or spatula

Grocery shopping list:

[ ] Venison loin (400 g) - approx. $10. Look for fresh cuts with a bright red color.
[ ] Fresh rosemary (1 small bunch) - approx. $1. Choose vivid green, fragrant sprigs.
[ ] Garlic cloves (2) - approx. $0.50. Pick firm bulbs without soft spots.
[ ] Lemon (1) for zest - approx. $0.50. Choose firm lemons with smooth skin.
[ ] Olive oil (small bottle) - approx. $3. Select extra virgin for best flavor.
[ ] Salt and pepper (basic pantry items) - minimal cost. Ensure fresh grinding pepper for aroma.

Total estimated cost: $15

FAQ

Can I use frozen venison loin?

Yes, but make sure to fully thaw it in the refrigerator overnight before cooking to ensure even cooking and food safety.

How do I know when the venison loin is cooked properly?

Use a meat thermometer to check the thickest part of the meat. It should reach at least 63°C (145°F) for safe consumption. The meat will be tender and juicy when rested after steaming.

Is steaming better than grilling venison loin?

Steaming is a healthy cooking method that preserves moisture and nutrients without adding fat, making it excellent for a lean cut like venison loin. Grilling is flavorful but can dry out lean meats if overcooked.

Can I season the venison with other herbs or spices?

Absolutely! Venison pairs well with herbs like thyme, sage, or juniper berries, and spices such as smoked paprika or black pepper. Feel free to experiment while keeping flavors balanced.