Perfectly Roasted Venison Loin with Rosemary - A Succulent Game Delight
Nutritional value per serving
Calories300kcal
Carbs2gram
Fat10gram
Protein40gram
Ingredients
- Venison loin600 g
- Fresh rosemary sprigs (choose vibrant green, fragrant ones)3 pieces
- Garlic cloves (preferably fresh and firm)3 pieces
- Olive oil (extra virgin recommended)2 tbsp
- Salt (preferably sea salt or kosher salt)1 tsp
- Black pepper (freshly ground for best flavor)0.5 tsp
This recipe for roasting venison loin with rosemary brings out the rich, gamey flavors of the meat while keeping it tender and juicy. Venison loin is a lean and delicious cut that benefits from simple seasoning and careful roasting. The process uses fresh rosemary for an aromatic finish that complements the natural taste of venison. The estimated total cost for ingredients is approximately $18, €17, £15, and ₹1450. The cooked dish provides about 300 kcal per serving, making it suitable for a high-protein, low-carb diet. This recipe is of medium complexity and requires about 15 minutes for preparation and 25 minutes for roasting, totaling around 40 minutes. Food safety is emphasized with recommended internal temperatures to ensure perfectly cooked and safe meat. This dish is perfect for those looking to enjoy a gourmet game meal at home with straightforward instructions and accessible ingredients.
Preparation instructions
Preheat Oven and Prepare Venison
1Preheat your oven to 200°C (about 390°F). Pat the venison loin dry with paper towels to remove any moisture. Dry meat will sear better, providing a nice crust.
Season the Venison
2Rub the venison loin all over with olive oil. Then sprinkle evenly with salt and freshly ground black pepper. Finely mince two cloves of garlic and mix with some chopped rosemary, then rub this mixture on the venison.
Sear the Venison
3Heat a heavy, oven-safe skillet over medium-high heat. Add a bit of olive oil. When hot, sear the venison loin on all sides until browned, about 1-2 minutes per side. Searing locks in flavor and moisture.
Add Aromatics and Roast
4Add the remaining whole rosemary sprigs and the remaining unminced garlic cloves to the skillet. Transfer the skillet to the preheated oven.
Roast to Safe Internal Temperature
5Roast the venison loin for about 15-20 minutes. Use a meat thermometer to check the internal temperature. For venison: 58-60°C (135-140°F) for medium rare, and 65°C (149°F) for medium. Do not exceed 70°C to avoid dryness. Note: Venison is best served medium rare to medium.
Rest the Venison
6Remove the skillet from the oven and transfer the venison loin to a cutting board. Tent loosely with aluminum foil and let rest for about 10 minutes. Resting redistributes juices for tender meat.
Slice and Serve
7Slice the venison loin against the grain into 1 cm thick slices. Serve garnished with the roasted rosemary and garlic. Enjoy your delicious, safely cooked venison roast!
Cooking Tips
1Always use a meat thermometer to ensure venison is cooked to a safe internal temperature and avoid overcooking.
2To prevent cross-contamination, use separate cutting boards and utensils for raw venison and wash hands thoroughly after handling raw meat.
3If fresh rosemary isn't available, dried rosemary can be substituted but use about one-third the quantity as dried herbs are more concentrated.
4For an extra layer of flavor, marinate the venison loin with olive oil, garlic, and rosemary a few hours before cooking in the refrigerator.
Equipment Needed
- Oven-safe skillet or roasting pan
- Meat thermometer
- Sharp knife
- Cutting board
- Aluminum foil
- Small bowl
- Spoon or brush for oil
Grocery Shopping List
- [ ] Venison loin (600g) - Approx. $15 / €14 / £12 / ₹1200. Choose a fresh loin that is deep red, firm, and smells fresh with no off odor.
- [ ] Fresh rosemary (1 bunch) - Approx. $1.50 / €1.50 / £1.30 / ₹120. Pick firm, green sprigs without yellowing.
- [ ] Garlic (3 cloves) - Approx. $0.50 / €0.50 / £0.40 / ₹40. Select firm, tight cloves with dry skins.
- [ ] Olive oil (small bottle if needed) - Approx. $3 / €2.5 / £2 / ₹250. Look for extra virgin for best flavor.
- [ ] Salt & Black pepper (common pantry items) - Minimal cost.
Total approximate cost: $18 / €17 / £15 / ₹1450
FAQ
What is the safe internal temperature for cooking venison loin?
For venison loin, a safe internal temperature is 58-60°C (135-140°F) for medium rare and 65°C (149°F) for medium. Avoid cooking above 70°C to keep it tender. Use a meat thermometer to check.
How long should I let the venison loin rest after roasting?
Rest the roasted venison loin for about 10 minutes covered loosely with foil. Resting helps the juices redistribute, making the meat juicy and tender.
Can I substitute rosemary with other herbs?
Yes, you can substitute rosemary with thyme or sage, which pair well with venison. Fresh herbs provide the best aroma and flavor.
How do I avoid drying out the venison while roasting?
Searing the venison first to lock in juices, roasting at the right temperature, and not overcooking by using a thermometer will help keep the meat juicy. Also, letting it rest after cooking is crucial.