Juicy & Tender Quick Grilled Venison Loin
Nutritional value per serving
Calories220kcal
Carbs2gram
Fat7gram
Protein35gram
Ingredients
- Venison loin steak (about 175 g per piece) - Choose fresh, firm, and deep red meat from the meat counter or butcher.350 g
- Olive oil - Use extra virgin for best flavor but any olive oil will work.1 tbsp
- Salt - Preferably kosher salt or sea salt for better texture.1 tsp
- Freshly ground black pepper - Adds warmth and flavor.0.5 tsp
- Garlic powder - Optional, adds depth.0.5 tsp
Discover how to grill venison loin that’s juicy, tender, and bursting with flavor in this quick and easy recipe perfect for beginners. Venison loin is a lean and flavorful cut that grills beautifully with the right technique. This recipe covers exact ingredient measurements, step-by-step instructions with timings, safe internal temperature guidance to avoid under or overcooking, and useful chef tips including variations and substitutions. Ingredients cost approximately $15 or €13 or £11 or ₹1200 total. A serving provides about 220 kcal, making it suitable for low-carb and paleo diets. The recipe difficulty is easy and the cooking time is only about 10 minutes, making it ideal for a speedy yet delicious meal.
Preparation instructions
Preheat the Grill
1Preheat your grill to medium-high heat (about 400°F or 200°C). This will ensure a nice sear on the venison loin. If using charcoal, let coals burn down to a steady medium-hot heat.
Prepare the Venison Loin
2Pat the venison loin dry with paper towels to remove moisture. Brush both sides lightly with olive oil. Season evenly with salt, black pepper, and garlic powder. This will enhance the natural flavor.
Grill the Venison Loin
3Place the venison loin on the hot grill. Grill for about 3-4 minutes on the first side without moving, to get good grill marks. Flip and grill the other side for another 3-4 minutes. Use a meat thermometer to check internal temperature.
Check Internal Temperature for Safety
4Venison is safe to eat at an internal temperature of 63°C (145°F) for medium-rare according to USDA guidelines, with a 3-minute rest afterwards. For medium, cook to 68°C (155°F). Avoid overcooking as venison loin is very lean and can become tough.
Rest the Meat
5Remove from grill and transfer venison loin to a plate. Cover loosely with foil and let rest for 5-10 minutes. Resting lets the juices redistribute for tender, juicy meat.
Cooking Tips
-Use a digital instant-read thermometer to ensure perfect doneness and food safety.
-Avoid cross-contamination by using separate utensils and plates for raw and cooked meat.
-If you don’t have a grill, you can pan-sear the venison loin in a cast iron skillet over high heat, about 3 minutes per side.
-For extra flavor, marinate venison loin in olive oil, garlic, rosemary, and thyme for 1-2 hours before grilling.
Equipment Needed
- Grill (gas or charcoal) or cast iron skillet
- Tongs or spatula
- Instant-read meat thermometer
- Plate for resting
- Brush for oiling meat
Grocery Shopping List
- [ ] Venison loin (approximately 350 g): Approx. $12 Tip: Choose fresh, firm meat with a deep red color, preferably from a trusted butcher.
- [ ] Olive oil (small bottle): Approx. $5 *Tip: Pick extra virgin olive oil for flavor but regular olive oil works.
- [ ] Salt (kosher or sea, small container): Approx. $2 Tip: Kosher salt is preferred for seasoning meat.
- [ ] Black pepper (ground or whole peppercorns to grind): Approx. $3 Tip: Freshly ground black pepper provides best flavor.
- [ ] Garlic powder (optional): Approx. $3 Tip: Enhances flavor - use fresh if possible, or a good quality powder.
Total estimated cost: $15 - $18 (costs may vary by location)
FAQ
What internal temperature should venison loin be cooked to for safety?
Cook venison loin to an internal temperature of 63°C (145°F) for medium-rare, followed by a 3-minute rest to ensure safety and juiciness.
How do I avoid overcooking venison loin?
Use an instant-read thermometer and grill briefly for 3-4 minutes per side over medium-high heat. Rest the meat before slicing.
Can I marinate venison loin before grilling?
Yes, marinating in olive oil, garlic, rosemary, and thyme for 1-2 hours enhances flavor and tenderness.
What if I don’t have a grill?
You can sear the venison loin in a hot cast iron skillet for 3-4 minutes per side to achieve a similar result.
How can I prevent cross-contamination?
Use separate utensils and plates for raw and cooked venison, wash hands thoroughly after handling raw meat.