Slow-cooked venison loin garnished with herbs and vegetables

Tender and Healthy Slow-Cooked Venison Loin

Name: Tender and Healthy Slow-Cooked Venison Loin
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: American
Ingredients: 1 kg Venison loin - choose fresh, firm meat with a deep red color; 2 tbsp Olive oil - use extra virgin for best flavor; 3 pieces Garlic cloves - fresh, peeled, finely chopped; 2 tbsp Fresh rosemary - wash and finely chopped; 2 tbsp Fresh thyme - wash and finely chopped; 1 piece Onion - medium size, sliced; 2 pieces Carrot - peeled and cut into chunks; 2 pieces Celery stalks - chopped; 1 tsp Salt - fine; 1/2 tsp Black pepper - freshly ground; 250 ml Beef or vegetable stock - low sodium

Home Page / Slow Cooker Recipes / How to Slow Cook Venison

easy

3 hour

Nutritional value per serving

Calories320kcal

Carbs5gram

Fat9gram

Protein45gram

Ingredients

Quantity

Venison loin - choose fresh, firm meat with a deep red color1 kg
Olive oil - use extra virgin for best flavor2 tbsp
Garlic cloves - fresh, peeled, finely chopped3 pieces
Fresh rosemary - wash and finely chopped2 tbsp
Fresh thyme - wash and finely chopped2 tbsp
Onion - medium size, sliced1 piece
Carrot - peeled and cut into chunks2 pieces
Celery stalks - chopped2 pieces
Salt - fine1 tsp
Black pepper - freshly ground1/2 tsp
Beef or vegetable stock - low sodium250 ml

Discover the best method to slow cook venison loin, resulting in a tender, flavorful, and healthy dish that's perfect for family dinners or special occasions. Venison loin is a lean cut of meat, so slow cooking helps retain moisture and tenderness without added fats. This recipe uses basic ingredients accessible in supermarkets and requires standard kitchen tools. The total cost of ingredients is approximately $18 / €17 / £15 / ₹1450. The dish provides about 320 kcal per serving. It fits well into healthy and low-fat diets. The recipe is categorized as easy and takes around 3 hours total, including preparation and slow cooking time.

Preparation instructions

Prepare the venison loin and vegetables

1Trim any excess fat or silver skin from the venison loin. Pat it dry with paper towels to help with browning. Season evenly all over with salt and black pepper. Prepare the onion, carrot, and celery as instructed.

Brown the venison loin

2Heat olive oil in a heavy-based pan over medium-high heat. Add the venison loin and brown on all sides for about 4-5 minutes total, turning carefully. Browning seals juices and adds flavor. Remove the loin and set aside.

Sauté the vegetables and herbs

3In the same pan, add the chopped garlic, onion, carrot, celery, rosemary, and thyme. Cook for 3-4 minutes over medium heat until fragrant and slightly softened.

Combine and slow cook

4Return the venison loin to the pan or transfer to a slow cooker. Pour in the beef or vegetable stock. Cover tightly and cook on low for 2.5 to 3 hours. The low temperature and slow cooking tenderize the meat gently.

Check internal temperature for doneness

5Use a meat thermometer inserted into the thickest part of the loin. Venison is safely cooked at an internal temperature of 63°C (145°F) for medium-rare. If you prefer medium, cook to 68°C (155°F). Remove from heat when desired temperature is reached.

Rest the meat before serving

6Transfer the loin to a cutting board and loosely cover with foil. Let it rest for 10-15 minutes to allow juices to redistribute, ensuring juicy slices.

Cooking Tips

1Avoid cross-contamination by using separate cutting boards and utensils for raw venison and vegetables.

2Don’t skip the browning step; it adds rich flavor to the final dish.

3Use a reliable meat thermometer to ensure the venison is safely cooked without overcooking.

4Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Equipment

Heavy-based frying pan or skillet
Slow cooker or oven-safe pot with lid
Sharp knife
Cutting board
Meat thermometer
Cooking spoon

Grocery Shopping List

[ ] Venison loin (~$15) - Choose fresh, firm meat with a deep red color for best flavor and quality.
[ ] Olive oil (~$0.50 for 2 tbsp) - Extra virgin is preferred for flavor.
[ ] Garlic cloves (~$0.20 for 3) - Fresh cloves provide the best taste.
[ ] Fresh rosemary (~$1) - Look for vibrant green leaves without browning.
[ ] Fresh thyme (~$1) - Choose fresh for best flavor, can substitute dried if needed.
[ ] Onion (~$0.30) - Medium size, firm and without blemishes.
[ ] Carrots (~$0.40 for 2) - Select firm and bright colored carrots.
[ ] Celery (~$0.50 for 2 stalks) - Crisp and fresh stalks.
[ ] Salt and pepper (~$0.20 for used quantity) - Regular table salt and freshly ground black pepper.
[ ] Beef or vegetable stock (~$1) - Low sodium preferred.

Total approximate cost: $18

FAQ

Can I use an oven instead of a slow cooker?

Yes, you can slow cook the venison loin in an oven at 140°C (285°F) covered with a lid for about 3 hours, checking occasionally to ensure it doesn’t dry out.

How do I know when venison loin is fully cooked?

Use a meat thermometer to check the internal temperature; 63°C (145°F) is medium-rare and safe to eat. The meat should also be firm but still springy to the touch.

Can I substitute venison loin with another meat?

Yes, you can substitute with beef tenderloin or pork loin, adjusting cooking times accordingly based on the meat's size and type.

How can I prevent the venison from drying out?

Slow cooking at low temperatures and not skipping the browning step help retain moisture. Also, letting the meat rest before slicing locks in the juices.