Tender BBQ Steamed Venison Loin
Nutritional value per serving
Calories320kcal
Carbs5gram
Fat10gram
Protein30gram
Ingredients
- Venison loin (choose fresh, firm, and bright red venison loin)400 g
- BBQ sauce (choose a sauce without artificial preservatives for best taste)60 ml
- Olive oil (extra virgin preferred for flavor)1 tbsp
- Garlic cloves (fresh, firm, without sprouts)2 piece
- Fresh rosemary (look for vibrant green sprigs)2 sprig
- Salt (preferably sea salt)to taste n/a
- Freshly ground black pepperto taste n/a
- Water (for steaming)500 ml
This recipe guides you through steaming venison loin with delicious BBQ flavors. Steaming keeps the meat tender and juicy, while the BBQ sauce adds mouthwatering taste. Venison is a lean meat that benefits from gentle cooking like steaming to avoid toughness. This recipe is budget-friendly, cost around $12 (10 euros, 9 pounds, 900 rupees) for the ingredients, and yields approximately 320 calories per serving. It suits a high-protein, low-carb diet, is easy to prepare, and takes roughly 50 minutes total (including prep and cooking). Suitable for beginner cooks and a great way to enjoy game meat safely and deliciously.
Preparation instructions
Prepare the Venison
1Pat the venison loin dry with paper towels to remove moisture. This helps a better sear and flavor. Season all sides with salt and freshly ground black pepper evenly. Mince the garlic cloves and rub onto the loin with olive oil. Let it sit for 10 minutes to absorb the flavors.
Prepare the Steamer Setup
2Fill a pot with 500 ml of water. Place a steaming rack or bamboo steamer inside the pot, making sure the water level is below the rack to avoid direct contact with the meat. Bring the water to a gentle boil over medium heat.
Steam the Venison Loin
3Place the venison loin on a heatproof plate and set it on the steaming rack. Add fresh rosemary sprigs on top for aroma. Cover the pot with a tight-fitting lid. Steam for about 20 minutes, checking the internal temperature with a meat thermometer after 18 minutes.
Check Internal Temperature
4Insert a meat thermometer into the thickest part of the venison loin. According to food safety guidelines, venison should reach an internal temperature of 63°C (145°F) for medium rare. For medium, cook to 70°C (158°F). Avoid overcooking to maintain tenderness.
Apply BBQ Sauce and Finish Cooking
5Once the venison reaches desired internal temperature, carefully remove the loin from the steamer. Brush it generously with BBQ sauce. Optionally, you can place it under a preheated broiler/grill for 2-3 minutes to caramelize the BBQ sauce for added flavor but watch closely to avoid burning.
Rest and Serve
6Let the venison loin rest for 5 minutes wrapped loosely in foil. This helps juices redistribute and keeps the meat tender and juicy. Slice thinly against the grain and serve with your favorite sides and extra BBQ sauce.
Cooking Tips
-Use a digital instant-read meat thermometer to ensure your venison is cooked safely and perfectly to your preferred doneness.
-Avoid cross-contamination by using separate cutting boards for raw venison and other foods and washing your hands and surfaces thoroughly after handling raw meat.
-If you don’t have a steaming rack, use a metal colander or heatproof dish flipped upside down to elevate the venison above the boiling water.
-For a smoky BBQ flavor without a grill, add a few drops of liquid smoke to your BBQ sauce before brushing on the meat.
-To make this recipe leaner, skip the olive oil; the steaming method keeps the meat moist without added fat.
Equipment
- Pot with tight-fitting lid
- Steaming rack or bamboo steamer
- Meat thermometer (instant-read digital preferred)
- Basting brush
- Heatproof plate or dish
- Knife and cutting board
Grocery Shopping List
- [ ] Venison loin (approx. 400g) - $8.00 (Choose fresh, firm, red meat from a reputable supplier)
- [ ] BBQ sauce (60 ml) - $2.00 (Pick your preferred flavor, check for natural ingredients)
- [ ] Olive oil (small bottle) - $3.00 (Extra virgin for best flavor)
- [ ] Fresh garlic cloves (2 pieces) - $0.50 (Look for tight skins, avoid sprouting cloves)
- [ ] Fresh rosemary (1 small bunch) - $1.50 (Pick bright green sprigs without browning)
- [ ] Salt and pepper - common pantry items
Total approximate cost: $15.00
FAQ
What is the safe internal temperature for venison loin?
For safety and best results, cook venison loin to at least 63°C (145°F) for medium rare and 70°C (158°F) for medium. Use a meat thermometer to check.
Can I use other cuts of venison for steaming?
Yes, but venison loin is tender and cooks evenly with steaming. Other cuts may require longer cooking or different methods.
How do I know when the venison is fully cooked without a thermometer?
Check if the meat feels firm but still slightly springy to the touch. However, using a meat thermometer is highly recommended for safety.
Can I prepare this recipe without a BBQ sauce?
Yes, you can steam and season venison with herbs and spices alone, or use a light marinade for flavor.