Tender & Juicy Slow Cooked BBQ Venison Loin
Nutritional value per serving
Calories250kcal
Carbs5gram
Fat10gram
Protein30gram
Ingredients
- Venison loin1 kg
- Olive oil (extra virgin, choose a fruity flavor for best taste)2 tbsp
- Garlic powder1 tsp
- Smoked paprika (adds smoky aroma)1 tsp
- Onion powder1 tsp
- Salt (kosher preferred for better control)1 tsp
- Black pepper (freshly ground for best flavor)1 tsp
- BBQ sauce (choose your favorite brand or homemade, about medium sweetness)150 ml
- Apple cider vinegar1 tbsp
- Water100 ml
This slow cooked BBQ venison loin recipe is perfect for those who want a tender and juicy venison dish with smoky barbecue flavors. The slow cooking process helps break down the meat fibers, making it succulent and delicious. The recipe is beginner-friendly, using common ingredients and simple methods. Safe internal cooking temperature for venison loin is 63°C (145°F) with a 3-minute rest time for a medium-rare finish; cook longer if you prefer it more done. The total cost of ingredients is approximately $20, €18, £16, and ₹1500. The dish contains about 250 kcal per serving and is a low-carb protein-rich meal. Difficulty level: medium. Total cooking time including prep is approximately 3 hours and 20 minutes. This recipe is also suitable for paleo and keto diets.
Preparation instructions
Prepare the Venison Loin
1Pat the venison loin dry with paper towels. Rub the olive oil all over the meat to help the seasonings adhere and to keep the meat moist during cooking.
Season the Venison
2Mix garlic powder, smoked paprika, onion powder, salt, and black pepper in a small bowl. Sprinkle and rub the mixture evenly over the entire loin to coat it well.
Prepare Slow Cooker
3Place the venison loin in the slow cooker. In a small bowl, combine BBQ sauce, apple cider vinegar, and water. Pour this mixture over the venison in the slow cooker for flavor and moisture.
Cook the Venison
4Cover the slow cooker with its lid. Set on LOW and cook for 3 hours. This slow cooking will tenderize the venison while keeping it juicy.
Check Internal Temperature
5After 3 hours, use a meat thermometer to check the internal temperature of the venison loin in the thickest part. It should reach at least 63°C (145°F). This ensures it is safely cooked and medium-rare. If not at temperature yet, cook for an additional 15-30 minutes and re-check.
Rest the Meat
6Once the venison reaches the safe temperature, remove it carefully from the slow cooker and let it rest on a cutting board, loosely covered with foil, for 3 minutes. This resting time lets the juices redistribute for better flavor and texture.
Slice and Serve
7Slice the venison loin against the grain into 1 cm thick slices. Serve with extra BBQ sauce or your favorite sides. Enjoy your tender and flavorful slow cooked BBQ venison loin!
Cooking Tips
1Always use a reliable meat thermometer to ensure venison is cooked safely and to your preferred doneness.
2Avoid cross-contamination by using separate cutting boards and utensils for raw venison and other foods, and wash your hands thoroughly after handling raw meat.
3If you prefer your venison more well done, aim for an internal temperature of 68-72°C (155-160°F). Venison can dry out if overcooked, so slow cooking at low temperature helps keep it moist.
4For a smoky flavor without a smoker, adding smoked paprika and BBQ sauce in the slow cooker is an easy way to mimic that aroma.
5Leftover venison slices make great sandwiches or salads the next day!
Equipment Needed
- Slow cooker
- Meat thermometer
- Mixing bowl
- Spoon for mixing
- Cutting board
- Sharp knife
- Tongs or spatula
Grocery Shopping List
- [ ] Venison loin (1 kg, approx. $15): Look for a fresh, bright-red meat with minimal fat.
- [ ] Olive oil (extra virgin) (2 tbsp, approx. $0.50): Choose a good quality bottle with a fruity flavor.
- [ ] Garlic powder (1 tsp, approx. $0.10): Check expiry date for freshness.
- [ ] Smoked paprika (1 tsp, approx. $0.20): Adds smoky flavor without smoke.
- [ ] Onion powder (1 tsp, approx. $0.15): Make sure it’s finely ground.
- [ ] Kosher salt (1 tsp, approx. $0.05): Coarse texture helps seasoning.
- [ ] Black pepper (freshly ground, 1 tsp, approx. $0.10): Freshly grind for best taste.
- [ ] BBQ sauce (150 ml, approx. $3): Pick your favorite brand or homemade.
- [ ] Apple cider vinegar (1 tbsp, approx. $0.10): Adds tang and tenderness.
- [ ] Water (100 ml, n/a but needed): Use fresh filtered water.
Total cost approximately: $20
Tips: Buy venison from a reputable supplier or butcher. Fresh herbs and organic ingredients can elevate flavor but are optional.
FAQ
How do I know when the venison loin is safely cooked?
The safest way is to use a meat thermometer. Venison loin should reach an internal temperature of at least 63°C (145°F) with a 3-minute rest to be safe and medium-rare. For more well done, cook to 68-72°C.
Can I cook venison loin in the oven instead of a slow cooker?
Yes, you can roast the venison loin in an oven at 120°C (250°F) for about 1.5 to 2 hours, checking the internal temperature regularly. However, slow cooking is recommended for extra tenderness.
Should I marinate venison before slow cooking?
Marinating is optional. This recipe uses a BBQ sauce and seasoning rub that provides great flavor during slow cooking without the need for a long marinade.
Can I use other cuts of venison for this recipe?
Yes, tougher cuts like shoulder or neck are great for slow cooking and will become very tender. Adjust cooking time accordingly, usually longer for tougher cuts.
How can I store leftovers safely?
Cool cooked venison quickly, store in an airtight container, and refrigerate for up to 3 days. Reheat thoroughly to at least 74°C (165°F) before eating.