Slow cooked venison loin garnished with garlic and herbs

Tender Garlic Slow-Cooked Venison Loin

Name: Tender Garlic Slow-Cooked Venison Loin
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Cuisine: American
Ingredients: 800 g Venison loin (fresh, trimmed); 4 pieces Garlic cloves (fresh, peeled and minced); 2 tbsp Olive oil (extra virgin); 1 tbsp Fresh rosemary (chopped); 1 tsp Salt (preferably sea salt); 1/2 tsp Black pepper (freshly ground); 200 ml Vegetable or beef broth (low sodium); 1 piece Onion (medium, sliced)

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

easy

2 hour 30 min

Nutritional value per serving

Calories250kcal

Carbs3gram

Fat8gram

Protein35gram

Ingredients

Quantity

Venison loin (fresh, trimmed)800 g
Garlic cloves (fresh, peeled and minced)4 pieces
Olive oil (extra virgin)2 tbsp
Fresh rosemary (chopped)1 tbsp
Salt (preferably sea salt)1 tsp
Black pepper (freshly ground)1/2 tsp
Vegetable or beef broth (low sodium)200 ml
Onion (medium, sliced)1 piece

This recipe for slow-cooked venison loin with garlic is perfect for home cooks looking to create a tender, flavorful meal with minimal effort. The slow cooking process ensures the venison loin becomes beautifully tender while infusing rich garlic flavor. This dish pairs wonderfully with roasted vegetables or creamy mashed potatoes. The total cost of ingredients is approximately $20 / €18 / £16 / ₹1600, making it an economical choice for a special meal. The dish yields about 4 servings at roughly 250 kcal per serving. It's suitable for a high-protein, low-carb diet. The preparation is easy, with a total cooking time of about 3 hours including preparation and slow cooking.

Preparation instructions

Prepare the Venison Loin

1Preheat your oven to 140°C (284°F). Pat the venison loin dry with paper towels to ensure a good sear. Rub olive oil all over the loin.

Season the Venison

2Combine the minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture evenly on the venison loin. This will infuse the meat with wonderful flavors during the slow cooking process.

Sear the Venison

3Heat a heavy oven-safe skillet over medium-high heat. Add a small amount of olive oil, then sear the venison loin for 2 minutes on each side until browned. This step locks in the juices and adds flavor.

Add Aromatics and Broth

4Remove the loin from the pan briefly. Add sliced onion to the pan and sauté for 2 minutes. Place the venison loin back into the pan over the onions, then pour the vegetable or beef broth around the meat.

Slow Cook in Oven

5Transfer the skillet to the preheated oven and cook for about 2 to 2.5 hours, or until the internal temperature reaches 63°C (145°F) for medium-rare, or 71°C (160°F) for medium. Use a meat thermometer to monitor the temperature closely for safe consumption.

Rest the Meat

6Once the venison reaches the desired internal temperature, remove it from the oven. Tent with foil and let rest for 10-15 minutes. This allows the juices to redistribute, making the meat tender and juicy.

Slice and Serve

7Slice the venison loin against the grain into desired thickness slices. Serve with the pan juices and onions from the skillet to add extra flavor.

Cooking Tips

1Always use a meat thermometer to ensure the venison reaches safe internal temperatures, preventing undercooked meat.

2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients.

3If you prefer more garlic flavor, add whole peeled garlic cloves to the broth while cooking.

4For a gluten-free option, ensure your broth is gluten-free or substitute with homemade broth.

5Venison is lean, so avoid overcooking to prevent it from becoming tough.

Equipment

Oven-safe heavy skillet or Dutch oven
Meat thermometer
Sharp knife
Cutting boards (separate for meat and vegetables)
Measuring spoons
Aluminum foil

Grocery Shopping List

[ ] Venison loin (approx. 800g, fresh) - $15: Choose a fresh, firm loin with a deep red color.
[ ] Garlic cloves (4 pieces) - $0.50: Fresh, firm, with no green shoots.
[ ] Olive oil (extra virgin, at least 2 tbsp required) - $1.50: Use good quality for best flavor.
[ ] Fresh rosemary (1 tbsp) - $1: Fresh rosemary gives the best aroma.
[ ] Onion (1 medium) - $0.50: Choose firm, unblemished onion.
[ ] Salt and black pepper - small quantities, likely in pantry.
[ ] Vegetable or beef broth (low sodium, 200 ml) - $1.50: Check labels for low sodium content.

Total Approximate Cost: $20

FAQ

At what internal temperature is venison safe to eat?

The USDA recommends cooking whole cuts of venison to an internal temperature of 63°C (145°F) followed by a 3-minute rest to ensure safety while keeping the meat tender.

How do I avoid overcooking venison loin?

Use a meat thermometer to monitor internal temperature carefully and remove the meat from heat as soon as it reaches 63°C (145°F) for medium-rare or 71°C (160°F) for medium. Resting it will also help retain juices.

Can I slow cook venison loin in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sear the loin first then cook on low for about 4-6 hours. However, using an oven-safe skillet and oven gives better control over temperature.