Garlic-Infused Juicy Broiled Venison Loin
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat10gram
Protein35gram
Ingredients
- Venison loin (choose fresh, firm, bright red color, and well-trimmed)500 g
- Garlic cloves (fresh and firm)4 piece
- Olive oil (extra virgin preferred)2 tbsp
- Salt (preferably sea salt)1 tsp
- Black pepper (freshly ground for best flavor)0.5 tsp
- Fresh rosemary (optional, adds lovely aroma)1 tbsp
This delicious recipe for garlic-infused broiled venison loin is perfect for home cooks looking to enjoy a lean, flavorful game meat with minimal fuss. The venison loin is tender, juicy, and beautifully caramelized from the broiler, enhanced by aromatic garlic. All ingredients are simple and common, making it accessible for everyday cooking. The total cost of ingredients is approximately $15 USD, 14 EUR, £12 GBP, and ₹1100 INR, depending on location and quality of venison. Each serving contains approximately 250 kcal, making it a high-protein, low-carb option suitable for Paleo or keto diets. The recipe has a medium difficulty level and takes about 30 minutes total (10 minutes preparation, 10 minutes active cooking, and resting). Food safety is a top priority here — venison should reach an internal temperature of at least 63°C (145°F) to ensure it is safe to eat while staying tender and juicy.
Preparation instructions
Prepare the Venison Loin
1Take the venison loin out of the fridge at least 15 minutes before cooking to bring it to room temperature, which ensures even cooking. Pat dry with paper towels to remove excess moisture for better broiling.
Preheat the Broiler
2Set your oven's broiler to high and position the oven rack about 10-12 cm (4-5 inches) from the heat source. Let the broiler heat up for 5 minutes.
Make the Garlic Marinade
3Finely mince the garlic cloves. In a small bowl, combine the minced garlic, olive oil, salt, pepper, and chopped fresh rosemary (if using). Mix well.
Coat the Venison Loin
4Rub the garlic marinade thoroughly over all sides of the venison loin. This will infuse the meat with flavor and help form a delicious crust during broiling.
Broil the Venison
5Place the venison on a broiler pan or a wire rack over a baking sheet to allow air circulation. Broil for about 4-5 minutes per side, turning once. Use a meat thermometer to check the internal temperature.
Check for Doneness Safely
6Insert a meat thermometer into the thickest part of the loin. Venison is safely cooked at a minimum internal temperature of 63°C (145°F). For medium-rare, remove from heat at 60°C (140°F) as the temperature will rise while resting.
Rest the Venison Loin
7Transfer the venison to a plate, tent loosely with foil, and let it rest for 5-10 minutes. This helps the juices redistribute, yielding tender and juicy meat.
Slice and Serve
8Slice the venison loin against the grain into 1-2 cm thick pieces and serve immediately with your favorite sides.
Cooking Tips
1If you don't have fresh rosemary, dried rosemary or thyme can be used instead.
2Avoid overcooking venison because it is very lean and can become tough; use a meat thermometer to ensure perfect doneness.
3To prevent cross-contamination, use separate cutting boards and utensils for raw venison and wash hands thoroughly after handling.
4Marinating venison for an hour or two with the garlic marinade before broiling can deepen flavor but is optional.
Equipment Needed
- Oven with broiler setting
- Broiler pan or baking sheet with wire rack
- Meat thermometer
- Cutting board
- Sharp knife
- Small mixing bowl
- Spoon or brush for applying marinade
Grocery Shopping List
- [ ] 500g venison loin (~$12) - Choose fresh, firm meat with a bright red color; look for cuts that are trimmed and have minimal silver skin.
- [ ] Fresh garlic cloves (4 pieces) (~$0.50) - Select firm, plump bulbs without sprouts or soft spots.
- [ ] Extra virgin olive oil (small bottle) (~$3) - Opt for cold-pressed oil labeled extra virgin for best flavor.
- [ ] Sea salt (~$1) - A fine or coarse grind is fine; sea salt adds subtle mineral flavor.
- [ ] Black pepper (small jar) (~$2) - Freshly ground or whole peppercorns for grinding.
- [ ] Fresh rosemary (small bunch, optional) (~$1.50) - Choose vibrant green leaves without browning or wilting.
Total approximate cost: $20 - prices may vary by location and store
FAQ
Can I use frozen venison loin for this recipe?
Yes, you can use frozen venison loin but make sure to thaw it completely in the refrigerator for 24 hours before cooking. Pat dry before broiling to get a nice sear.
What if I don’t have a broiler in my oven?
You can use the highest temperature baking setting available in your oven, but broiling gives the best caramelization on the surface of the venison.
How do I know when the venison is safe to eat?
The internal temperature of venison should reach 63°C (145°F) with a rest time of 3 minutes minimum, to be safe and juicy. Use a meat thermometer for accuracy.
Can I substitute garlic with garlic powder?
You can use garlic powder, but fresh garlic provides a more vibrant and robust flavor. Use about 1 tsp garlic powder if substituting.