Tender Slow-Cooked Venison Loin with Rosemary: A Flavorful Delight
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat12gram
Protein40gram
Ingredients
- Venison loin1 kg
- Fresh rosemary sprigs3 pieces
- Garlic cloves, minced3 pieces
- Olive oil2 tbsp
- Saltto taste n/a
- Black pepperto taste n/a
- Beef or vegetable broth250 ml
- Pearl onions or small shallots (optional)100 g
This slow-cooked venison loin recipe infuses the natural, rich flavors of venison with fragrant rosemary, resulting in a tender, juicy, and delicious meal. Slow cooking ensures the venison loin stays moist and tender, even if you have mediocre cooking skills or limited kitchen tools. The fresh rosemary adds an aromatic touch that complements the earthy taste of the meat. Perfect for a family dinner or a special occasion, this recipe is straightforward and includes detailed steps to ensure safe cooking. The total cost of ingredients is approximately $20 USD, €18, £15, and ₹1600. The recipe yields four servings, each roughly 350 kcal. This meal is high in protein and moderate in fat, suitable for a balanced diet. The complexity is easy, with total cooking and preparation time about 3 hours 20 minutes. Slow cooking requires patience but minimal active involvement, making it perfect for beginners.
Preparation instructions
Prepare the venison loin
1Pat the venison loin dry with paper towels to remove excess moisture. This step helps the seasoning stick better and promotes a nice crust when searing.
Season the meat
2Rub the venison loin with olive oil, then season generously with salt, black pepper, minced garlic, and fresh rosemary sprigs. Let it rest for 10 minutes to absorb the flavors.
Sear the loin
3Heat a large pan over medium-high heat. Once hot, sear the venison loin on all sides for about 2-3 minutes per side until browned. Searing locks in juices and adds flavor.
Prepare for slow cooking
4Transfer the seared venison loin to a slow cooker or an ovenproof dish. Pour beef or vegetable broth around the meat. Add pearl onions or shallots if using.
Slow cook the venison loin
5Set the slow cooker to low and cook the venison loin for 3 hours. If using an oven, preheat to 130°C (265°F), cover the dish with foil, and cook for 3 hours.
Check internal temperature
6Use a meat thermometer to check the internal temperature. For safe eating and tenderness, venison loin should reach an internal temperature of 63°C (145°F) for medium-rare or up to 70°C (160°F) if you prefer it more done. Do not consume undercooked game meat.
Rest the meat
7Once cooked, remove the venison loin and let it rest covered loosely with foil for 10 minutes. Resting allows the juices to redistribute, keeping the meat moist.
Slice and serve
8Slice the venison loin against the grain into thick slices and serve with the cooked onions and pan juices. Enjoy your tender and flavorful meal!
Cooking Tips
1If you don't have a slow cooker, use a heavy ovenproof dish or Dutch oven with a lid and cook in the oven at low temperature as indicated.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.
3Do not reuse marinades that have been in contact with raw venison unless boiled first to kill bacteria.
4Fresh rosemary adds the best aroma but dried rosemary can be used, about 1 tsp.
5Use a reliable meat thermometer to ensure food safety and perfect doneness.
Equipment Needed
- Slow cooker or ovenproof dish with lid
- Frying pan for searing
- Meat thermometer
- Sharp knife and cutting board
- Cooking tongs or spatula
- Measuring spoons and cups
Grocery Shopping List
- [ ] Venison loin, 1 kg — approximately $15. Look for fresh, bright red meat with no off odors.
- [ ] Fresh rosemary sprigs, small bunch — about $1. Choose vibrant green stems.
- [ ] Garlic, 1 bulb — about $0.50. Avoid soft or sprouting cloves.
- [ ] Olive oil, small bottle — around $3. Opt for extra virgin for best flavor.
- [ ] Beef or vegetable broth, 250 ml — about $1. Use low sodium if possible.
- [ ] Pearl onions or shallots, 100 g (optional) — approximately $0.50. Choose firm bulbs without blemishes.
Total Approximate Cost: $20
FAQ
Can I use dried rosemary instead of fresh?
Yes, you can substitute fresh rosemary with about 1 teaspoon of dried rosemary. It won't be as fragrant but will still add good flavor.
How do I know when the venison loin is fully cooked?
Use a meat thermometer to check the internal temperature. Venison loin is safe and tender at 63°C (145°F) for medium rare. For more well done, cook to 70°C (160°F). Avoid eating undercooked game.
Can I prepare this recipe without a slow cooker?
Absolutely! You can slow cook the venison loin in an ovenproof dish at 130°C (265°F) covered with foil or a lid for about 3 hours.
How do I prevent the meat from drying out during slow cooking?
Make sure to sear the meat before slow cooking, use broth or some liquid in the cooker, and cover the dish properly to retain moisture.
Is it safe to consume venison meat?
Yes, venison is safe to consume if cooked to at least 63°C (145°F) internal temperature. Always handle raw meat carefully, avoid cross contamination, and wash hands and utensils thoroughly.