Perfectly Grilled Venison Loin: A Healthy & Delicious Delight
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat8gram
Protein30gram
Ingredients
- Venison loin500 g
- Olive oil - use extra virgin for best flavor2 tbsp
- Garlic cloves - fresh and finely minced2 piece
- Fresh rosemary - finely chopped1 tbsp
- Salt - preferably sea salt1 tsp
- Freshly ground black pepper0.5 tsp
- Lemon juice - fresh for brightness1 tbsp
This recipe guides you through grilling tender and healthy venison loin, perfect for those seeking a delicious, lean protein option. Venison loin is best enjoyed medium-rare to medium to retain its natural juiciness and flavor. The total cost for ingredients is approximately $30, €28, £25, and ₹2200. Each serving provides around 250 kcal, making it a light and healthy choice. Suitable for paleo, keto, and low-carb diets. The recipe is easy in difficulty and takes about 35 minutes including preparation and grilling.
Preparation instructions
Preparation and seasoning
1Pat the venison loin dry with paper towels. In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, pepper, and lemon juice. Rub this mixture all over the venison loin to evenly coat.
Preheat the grill
2Preheat your grill to medium-high heat, around 200°C (392°F). Make sure the grates are clean and lightly oiled to prevent sticking.
Grill the venison loin
3Place the seasoned venison loin on the grill. Cook for approximately 4-5 minutes per side for medium-rare, turning only once. Avoid pressing the meat to keep it juicy.
Check internal temperature
4Use a meat thermometer inserted into the thickest part of the loin to check doneness. For safety and best taste, cook to an internal temperature of 60°C (140°F) for medium-rare or 65°C (149°F) for medium.
Rest the meat
5Remove the venison loin from the grill and cover loosely with foil. Let it rest for10 minutes to allow juices to redistribute, ensuring a moist and tender result.
Cooking Tips
-Always use a clean thermometer to avoid cross-contamination and ensure food safety.
-Avoid overcooking venison as it is lean and can become tough; medium-rare is ideal.
-Marinating venison for 2-3 hours can enhance tenderness and flavor if time allows.
-Serve with fresh greens or a light salad to keep the meal healthy.
Equipment
- Grill or grill pan
- Meat thermometer
- Small mixing bowl
- Tongs
- Foil
Grocery Shopping List
- [ ] Venison loin (~500g) - Approx. $25: Choose fresh, firm meat with a deep red color.
- [ ] Extra virgin olive oil (small bottle) - Approx. $5: Pick a high-quality bottle for better flavor.
- [ ] Fresh garlic (2 cloves) - Approx. $0.50: Select firm cloves without sprouts.
- [ ] Fresh rosemary (small bunch) - Approx. $1.50: Smell strong and leaves should be green.
- [ ] Lemon (1 piece) - Approx. $0.75: Firm, heavy for its size, and aromatic.
- [ ] Sea salt and black pepper: Usually staples, but approx. $2 if buying.
Total Approximate Cost: $34.75
FAQ
What internal temperature should venison loin be cooked to?
For safety and best flavor, venison loin should be cooked to medium-rare at 60°C (140°F) or medium at 65°C (149°F). Use a meat thermometer to check this precisely.
Can I marinate the venison loin?
Yes, marinating for 2-3 hours can improve tenderness and add flavor. Use ingredients like olive oil, herbs, and lemon juice for a tasty marinade.
How do I avoid overcooking venison?
Venison is lean and can become tough if overcooked. Grill it medium-rare or medium, and monitor the internal temperature with a meat thermometer.
Is it safe to eat venison medium-rare?
Yes, as long as the internal temperature reaches 60°C (140°F), it is considered safe. Always use a clean thermometer and avoid cross-contamination.