Beautifully plated slow cooked Asian-style venison loin with vegetables and garnish

Tender Asian-Style Slow Cooked Venison Loin

Name: Tender Asian-Style Slow Cooked Venison Loin
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Cuisine: Asian
Ingredients: 800 g Venison loin; 60 ml Soy sauce (use low sodium if preferred); 30 ml Rice vinegar; 2 tbsp Brown sugar; 2 tbsp Fresh ginger (grated); 3 piece Garlic cloves (minced); 1 tbsp Sesame oil; 2 piece Green onions (chopped); a handful n/a Fresh coriander (cilantro); 1 tsp Red chili flakes (optional); 150 ml Water or beef broth

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

medium

3 hour

Nutritional value per serving

Calories350kcal

Carbs8gram

Fat10gram

Protein45gram

Ingredients

Quantity

Venison loin800 g
Soy sauce (use low sodium if preferred)60 ml
Rice vinegar30 ml
Brown sugar2 tbsp
Fresh ginger (grated)2 tbsp
Garlic cloves (minced)3 piece
Sesame oil1 tbsp
Green onions (chopped)2 piece
Fresh coriander (cilantro)a handful n/a
Red chili flakes (optional)1 tsp
Water or beef broth150 ml

This slow cooked Asian-style venison loin recipe offers a succulent, tender dish packed with umami flavors from a blend of soy sauce, ginger, garlic, and aromatic spices. Slow cooking the venison loin ensures the meat remains juicy and tender, perfect even for those new to cooking game meat. The total cost of ingredients is approximately $15 USD / €14 / £12 / ₹1100. The dish contains about 350 kcal per serving and is suitable for a high-protein diet. This recipe is of medium difficulty and takes about 3 hours 30 minutes total, including marinade time and slow cooking.

Preparation instructions

Prepare the marinade

1In a bowl, combine soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, sesame oil, and red chili flakes if using. Mix thoroughly to dissolve the sugar evenly. This marinade will infuse the venison with Asian flavors.

Marinate the venison loin

2Place the venison loin in a sealable plastic bag or container. Pour the marinade over the meat, ensuring it is well coated. Seal and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate and tenderize the meat.

Prepare for slow cooking

3Remove the venison from the marinade (reserve the marinade) and pat dry slightly with paper towels. This helps achieve a nice sear. Heat a little oil in a skillet over medium-high heat.

Sear the venison loin

4Sear the venison loin in the hot skillet for 2 minutes on each side until browned. Browning helps lock in the juices and develops rich flavor.

Transfer to slow cooker

5Place the seared venison loin into the slow cooker pot. Pour the reserved marinade and water or beef broth around the meat. The liquid should come about halfway up the sides of the loin but not cover it completely.

Slow cook the meat

6Set your slow cooker to low heat and cook the venison loin for 3 hours. Check internal temperature starting at 2:30 hours to avoid overcooking.

Check doneness and rest

7Use a meat thermometer to check internal temperature. Venison should reach at least 63°C (145°F) for medium-rare, with a 3-minute rest time before serving. Cooking longer will result in more well-done meat but may dry out the lean venison.

Serve

8Slice the venison loin thinly across the grain. Garnish with chopped green onions and fresh coriander. Serve with steamed rice or stir-fried vegetables for a complete meal.

Cooking Tips

-Always marinate venison in the refrigerator and never reuse marinade that has been in contact with raw meat unless boiled for safety.

-Venison is lean; avoid overcooking to maintain tenderness. Use a meat thermometer for accurate doneness.

-If you don't have a slow cooker, you can cook the venison covered in a low-temperature oven (135°C/275°F) for about 2-3 hours.

-Add a splash of orange juice or zest to the marinade for a citrusy twist.

Equipment Needed

Slow cooker (or oven-safe pot with lid)
Skillet/frying pan
Meat thermometer
Mixing bowl
Measuring spoons and cups
Knife and chopping board
Sealable plastic bag or container
Tongs

Grocery Shopping List

[ ] Venison loin (~800g) - Approx. $12.50: Choose fresh, firm, and bright red meat with no off smell.
[ ] Soy sauce (60 ml) - Approx. $0.50: Use good quality soy sauce; low sodium preferred.
[ ] Rice vinegar (30 ml) - Approx. $0.30: Look for authentic rice vinegar with mild acidity.
[ ] Brown sugar (2 tbsp) - Approx. $0.10: Use packed brown sugar for sweetness.
[ ] Fresh ginger (about 30g) - Approx. $0.40: Select firm ginger without mold.
[ ] Garlic (3 cloves) - Approx. $0.20: Choose firm, unblemished bulbs.
[ ] Sesame oil (1 tbsp) - Approx. $0.60: Prefer toasted sesame oil for flavor if available.
[ ] Green onions (2 stalks) - Approx. $0.30: Look for green, crisp stalks.
[ ] Fresh coriander (a handful) - Approx. $0.40: Choose vibrant green leaves.
[ ] Red chili flakes (1 tsp, optional) - Approx. $0.10
[ ] Beef broth or water (150 ml) - Approx. $0.20

Total estimated cost: $15.60

Prices vary by region and store; look for fresh ingredients for best flavor and safety.

FAQ

How do I know when the venison loin is fully cooked and safe to eat?

Use a meat thermometer and ensure the internal temperature reaches at least 63°C (145°F) for medium-rare. Let the meat rest for 3 minutes before slicing and serving. This ensures safety and juiciness.