Tender Steamed Venison Loin – A Simple, Juicy Delight
Nutritional value per serving
Calories220kcal
Carbs2gram
Fat6gram
Protein30gram
Ingredients
- Venison loin400 g
- Salt1 tsp
- Black pepper0.5 tsp
- Olive oil1 tbsp
- Fresh rosemary (optional)1 sprig
- Water (for steaming)1 liter
This recipe teaches you how to steam a venison loin tenderly, ensuring juicy, flavorful meat that's perfectly cooked and safe to eat. Steaming is a gentle cooking method that preserves the venison's natural flavors and keeps it moist. The total cost of ingredients is approximately $15 (€/14, £12, ₹1100), and this dish provides around 220 calories per serving. It's an excellent choice for a high-protein, low-fat diet. The recipe is easy to follow and takes about 35 minutes to prepare and cook. Safe internal temperature for venison loin is 63°C (145°F) followed by 3 minutes rest.
Preparation instructions
Prepare the venison loin
1Pat the venison loin dry with paper towels. This helps the seasoning stick and ensures even cooking.
Season the venison
2Rub the venison loin evenly with salt, black pepper, and drizzle with olive oil. Optionally, place a fresh rosemary sprig on the meat.
Prepare the steamer
3Fill the bottom of a steamer pot with 1 liter of water. Bring the water to a gentle boil over medium-high heat.
Steam the venison
4Place the venison loin in the steamer basket, cover with lid tightly. Steam for about 20 minutes. Check water level occasionally to prevent boiling dry.
Check doneness
5Use a meat thermometer by inserting into the thickest part of the loin. The internal temperature should reach 63°C (145°F). Then remove from heat.
Rest the meat
6Let the venison rest for 3-5 minutes before slicing. This allows juices to redistribute, making it tender and juicy.
Cooking Tips
-Avoid cross-contamination: use separate cutting boards and knives for raw venison and other foods.
-If you don't have a steamer, you can improvise by placing the venison on a heatproof plate atop a pot with boiling water and covering tightly.
-Do not overcook venison to avoid dryness; use a thermometer for precise cooking.
Equipment Needed
- Steamer pot or a pot with a steaming basket
- Meat thermometer
- Kitchen tongs or spatula
- Cutting board
- Knife
Grocery Shopping List
- [ ] 400g Venison loin (~$12): Look for fresh or vacuum-sealed loin with firm texture and bright color.
- [ ] Olive oil (~$1 for portion): Choose extra virgin for better flavor.
- [ ] Fresh rosemary (optional) (~$1): Select fragrant sprigs with green needles.
- [ ] Salt and black pepper (~$1): Use standard seasoning you already have.
Total estimated cost: $15
FAQ
How do I know when the venison loin is safely cooked?
Use a meat thermometer to check the internal temperature. It should be at least 63°C (145°F) and then let it rest for 3 minutes to meet safety guidelines.
Can I marinate the venison before steaming?
Yes, marinating venison for a few hours can add flavor. Just pat dry before seasoning and steaming.
What if I don't have a steamer?
You can use a regular pot with a heatproof plate or a colander above boiling water and cover tightly to create a steaming effect.
Is steamed venison loin tender?
Yes, steaming cooks venison gently, helping retain moisture and tenderness.