Succulent Garlic Fried Venison Loin
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat12gram
Protein45gram
Ingredients
- Venison loin (fresh, high quality) — choose firm, dark red cuts with fine grain300 g
- Garlic cloves (fresh, firm, no sprouts) — peeled and finely minced3 cloves
- Olive oil (extra virgin for best flavor) — or any neutral cooking oil2 tbsp
- Butter (unsalted) — for basting to enrich flavor1 tbsp
- Salt (kosher or sea salt preferred) — to tasteto taste n/a
- Freshly ground black pepper — to tasteto taste n/a
- Fresh parsley (optional for garnish) — chopped1 tbsp
This recipe guides you through frying tender venison loin infused with the savory flavor of garlic. Ideal for home cooks, the method is straightforward and highlights the natural taste of venison while ensuring safe cooking practices. With a total ingredient cost of about $14 USD (€13, £11, ₹1150) and approximately 350 kcal per serving, this recipe serves 2 and fits well into a high-protein, low-carb diet. Preparation is quick, easy, and delightful, with a total cooking time of around 25 minutes.
Preparation instructions
Prepare the venison loin
1Remove the venison loin from the refrigerator and pat dry with paper towels to ensure it browns well. Trim away any visible silver skin or excess fat. Season both sides evenly with salt and pepper. This helps bring out the meat’s natural flavor.
Heat the pan and oil
2Place a heavy skillet or frying pan over medium-high heat. Add 2 tablespoons of olive oil and allow it to heat until shimmering but not smoking. A properly heated pan ensures a good sear, locking in juices.
Sear the venison loin
3Put the venison loin into the hot pan. Fry it undisturbed for about 2 minutes on the first side until it forms a golden-brown crust. Flip and sear the other side for another 2 minutes. Avoid moving the meat to get that perfect crust.
Add garlic and butter for flavor
4Reduce the heat to medium. Add minced garlic and 1 tablespoon butter to the pan. Tilt the pan slightly and spoon the melted butter and garlic over the venison repeatedly for about 1 minute. This bastes the meat and enriches its flavor.
Check internal temperature for doneness
5Use a meat thermometer to check the thickest part of the loin. Aim for 57°C (135°F) for medium-rare, which is ideal for venison loin to keep it tender. For medium, cook to 63°C (145°F). Remove from heat promptly once the target is reached to prevent overcooking.
Rest the venison
6Transfer the meat to a plate and cover loosely with aluminum foil. Let it rest for about 5-7 minutes. Resting allows juices to redistribute, ensuring moist and flavorful bites.
Serve garnished and enjoy
7Slice the venison loin against the grain into medallions. Garnish with chopped fresh parsley if desired, and serve immediately for best taste and texture.
Cooking Tips
1Always use a clean cooking thermometer to check the internal temperature for safety and perfect doneness.
2Avoid cross-contamination by using separate plates and utensils for raw and cooked venison.
3If venison loin is very thick, finish cooking in a preheated oven at 180°C (350°F) after searing, checking frequently for desired temperature.
4For an alternative flavor profile, try adding a splash of balsamic vinegar or red wine after removing the meat for a quick pan sauce.
5Do not overcook venison; it tends to become tough and dry if cooked beyond medium.
Equipment
- Heavy frying pan or skillet
- Meat thermometer
- Tongs or spatula
- Knife and cutting board
- Spoon for basting
- Aluminum foil
Grocery Shopping List
- [ ] 300g Venison loin (~$12): Select fresh, firm loin without bruises.
- [ ] Garlic (1 bulb, you’ll need 3 cloves) (~$0.5): Choose firm, plump bulbs with no sprouts.
- [ ] Olive oil (small bottle) (~$3): Opt for extra virgin for enhanced flavor.
- [ ] Butter (unsalted, small pack) (~$2): Fresh, cold butter works best for basting.
- [ ] Fresh parsley (~$1, optional): Look for vibrant green leaves.
- [ ] Salt and pepper (if not already stocked): Kosher or sea salt preferred.
Estimated total ~ $14 (prices may vary locally)
FAQ
How do I know when the venison loin is cooked safely?
Use a meat thermometer. Venison loin is best at medium-rare, which is 57°C (135°F). For safety, do not cook less than 57°C. Cooking beyond medium (63°C) can make it tough.
Can I use frozen venison loin?
Yes, but thaw it completely in the refrigerator before cooking. Do not thaw at room temperature to avoid bacterial growth.
What if I don’t have a meat thermometer?
Cut into the thickest part to check that the inside is pink and juicy but not bloody. However, a thermometer is recommended for safe and perfect cooking.
Can I cook the venison in a non-stick pan?
Yes, a non-stick pan works, but a heavy stainless steel or cast-iron skillet is preferred for a better sear and crust.
Is it necessary to let the meat rest?
Yes, resting the meat for 5-7 minutes helps redistribute juices for tenderness and flavor.