3 Delicious Ways to Cook Venison Loin

Co-authored by wikiHow Staff

Last Updated: October 28, 2020 References

Venison loin is tender, juicy, and really lean, which makes it a healthier option than beef. Slow-roasting and pan-searing allow the flavor of the meat to shine without getting too much of that gamey taste that you might want to avoid. Grilling is also a great option. It’s pretty simple and you’ll be able to wow your family or friends the next time you cook dinner!

Method 1

Method 1 of 4:
Slow-Roasting

1
Adjust the oven rack to center position and preheat the oven to 300 F (149 C). Check your oven to make sure that the upper rack is in the center of the oven. If it’s not already, adjust the rack to the middle so that your meat will cook evenly. Once you’ve done that, let your oven preheat while you prep the meat.^{[1]
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2
Season the meat with spices and prepare any veggies you want to add. This is your chance to make the meat extra tasty! Venison loin tastes great with just salt and pepper rubbed onto the meat before roasting. You don’t have to measure exact amounts, just a few liberal pinches of each will do the trick. If you want to roast any potatoes or veggies, cut those up and season them at the same time. Everything can cook in the pan together, saving you time and clean-up.^{[2]
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- Feel free to use whatever flavors you like! Fresh rosemary or thyme would be delicious with venison, or you could add some fresh garlic.
- You can use any veggies that you would typically use with a roast. Carrots, onions, or even Brussels sprouts would all be tasty with venison loin.
3
Heat olive oil or butter in a skillet on high heat. Add a pat of butter or a splash of olive oil to a hot skillet. Either works great to add flavor to the meat. Don't worry about measuring, just a small amount of each will do the trick.^{[3]
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4
Place the meat in the pan and let it sear for 1-2 minutes on each side. While you’re mainly cooking the meat by roasting it, a quick sear will really lock in the flavor of the meat and give it a nice crust. Don't use a non-stick pan, as high heat can damage it.
- It’s not absolutely necessary to sear the meat, but if you have time, take this extra step.
5
Place the loin in a baking dish and roast it for 15-20 minutes. After you get that nice sear on the meat, use a pair of sturdy tongs to transfer the loin to a baking dish. Let the loin roast for about 15-20 minutes, or until it’s cooked to your liking. A loin is typically about 1.5 pounds (0.68 kg). If yours is a little bigger, cook for the full 20 minutes. If your loin is a little smaller, check it at 15 minutes.^{[4]
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- If you’re cooking veggies with your roast, just place them in the baking dish so that they surround the loin in an even layer. Potatoes, carrots, and cauliflower would all be delicious with this dish.
6
Check the temperature to make sure the meat is done. A meat thermometer is simple to use and provides the most accurate reading. Just insert it into the thickest part of the loin and read the number on it. You want the meat to be about 120 °F (49 °C) for medium-rare and 130 °F (54 °C) for medium-well. If the meat isn’t cooked enough for your taste, just place it back in the oven for a few more minutes.^{[5]
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- Game meat is much tastier if you don’t cook it until it is well-done. But it’s your dinner, so if that’s what you prefer, go for it! Just want to cook it for about 5 more minutes after it reaches medium-well.
- If you don’t have a meat thermometer, that’s okay. If the meat doesn’t look done enough for you after you slice into it, you can cook it a little longer.
7
Put the meat on a cutting board and let it rest for 15 minutes to distribute the juices. You might need to practice a little patience here. Even if you’re dying to eat right away, your meat will be much tastier if you let it sit for about 15 minutes after you take it out of the oven. This will help the juices and flavors distribute evenly.^{[6]
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- Use a sharp knife to cut the meat however you like. Thin slices and thicker slices are equally good.
- You can store leftovers in the fridge for 5-7 days. Just make sure to use an airtight container.

Method 2

Method 2 of 4:
Pan-Searing

1
Let the meat come to room temperature for about 40 minutes. If you place cold meat onto a hot skillet, you risk tearing it. You don’t want that, so plan ahead a little bit. About 40 minutes before you’re ready to cook, take the meat out of the fridge and allow it to rest at room temperature.^{[7]
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- Make sure to place it out of reach of any hungry pets or curious kids. You don’t want your dinner to end up on the floor!
2
Pat the loin dry and rub it with spices and a little olive oil. Using a clean dish towel or a paper towel, blot any moisture off of the meat. The drier it is, the better sear you will get. Once it’s dry, splash a small amount of olive oil over the loin and sprinkle on your favorite spices. You can keep it simple and stick to salt and pepper if that sounds good to you. Use your hands to rub the oil and spice mixture into the meat.^{[8]
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- You don’t need to measure anything here. Just eyeball the oil and spices.
- Rosemary and thyme are great choices to add some flavor to your venison.
3
Heat a heavy skillet on high heat. A cast-iron skillet is perfect for searing meat, so use that if you have one. If not, don’t worry. Any other skillet will work as long as it is not non-stick (those can get ruined with really high heat). Turn the burner to the highest heat and let the pan warm-up for a few minutes.^{[9]
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4
Sear the meat for 6-8 minutes per side. Once it’s hot, sear the meat for 6-8 minutes and then use tongs to flip and sear the other side for the same amount of time. Don't flip the meat more often than that, as it might cause the venison to tear.^{[10]
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5
Cook until it reaches your desired doneness. 6 minutes will get you medium-rare. For medium, cook for 7-8 minutes per side. Game meat isn’t as tender if it’s well-done, but you can cook it for 9 minutes per side if that’s how you like it.^{[11]
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- It's best to undercook rather than overcook. You can always place it back in the pan if you decide you'd like it a little more well-done.
6
Let the meat rest covered with foil for about 5 minutes. Once you have that nice sear, place the meat on a cutting board. Loosely tent it with foil and let it sit for about 5 minutes. This allows the juices to distribute evenly and will help you get a tender, juicy steak.^{[12]
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7
Add more seasonings if you like and then slice the meat thinly. If you want a little flavor boost, sprinkle a little more salt, pepper, or whatever you like on the cooked meat. Use a sharp knife to slice the meat into thin slices.^{[13]
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- Rosemary, marjoram, thyme, and sage all taste delicious with venison. Try a combination of any of these to make your taste buds sing.^{[14]
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- After putting the venison on a plate, spoon some of the pan juices over the meat before serving. That will give you a ton of extra flavor!

Method 3

Method 3 of 4:
Grilling

1
Heat the grill to high heat with the lid on. Crank up your grill to the highest setting and let it get warm for about 10 minutes. Keeping the lid closed will help your grill get hot faster.^{[15]
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2
Rub the venison with olive oil and salt to season it. Splash a small amount of olive oil over the loin and then add a few liberal pinches of salt. Use your clean hands to massage the mixture into the meat. This will really up lock in these flavors.^{[16]
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3
Place the venison on the grill and cook for a few minutes on each side. Venison is best when it is not overcooked. You just need to place it on the grill and cook for about 2-4 minutes. Then use your tongs to flip it to the other side.^{[17]
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- Only flip the meat once so you don't risk tearing it. You want to get that nice sear.
4
Use a meat thermometer to check for doneness. A meat thermometer is going to provide you with the most accurate reading, so make sure to use one. Use the following guide to determine when the loin is done:^{[18]
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- 120 °F (49 °C) for rare
- 130 °F (54 °C) for medium-rare
- 135 °F (57 °C) for medium
5
Tent the venison with foil and let it rest 5-10 minutes to keep it juicy. Use your tongs to take the meat off the grill and place it on a cutting board. Use foil to loosely cover the loin and allow it to sit for 5-10 minutes. This will let the juices distribute evenly and keep the meat nice and moist.^{[19]
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- You can serve the meat whole or use a sharp knife to slice it into thick pieces.

Method 4

Method 4 of 4:
Adding Flavor

1
Use a dry-rub to season the meat. Rubbing the meat with spices before cooking is a simple way to ensure that your dinner is going to be tasty. In a small bowl, mix together your favorite spices and then use your hands to rub the mixture on the venison. If you want to try out a new rub, mix the following spices together:^{[20]
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- 1 tbsp (17 g) of salt
- 1 tsp (2.3 g) of ground black pepper
- 2 tsp (5.4 g) of ancho chili powder
- 1 tsp (1.7 g) of coriander
- 1 tsp(1.6 g) of ground cumin
- 1 tbsp (12.5 g) of brown sugar
- 1 tbsp (5 g) of powdered espresso
2
Marinate the meat to keep it tender. Marinades are awesome because not only do they help keep the meat juicy, but they also let you infuse the venison with your favorite flavors. Mix up your favorite marinade (or use a store-bought one) and let the meat soak in it for 1-12 hours. If you need some new ideas, try one of these simple marinades:^{[21]
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- 2 cups (473 ml) of vinegar, 2 cups (473 ml) of water, 1/2 (100 g) of sugar
- Italian dressing
- French dressing
- Fruit juice (lemon, orange, pineapple)
3
Add a red wine sauce to the venison to deepen the flavor. The rich flavor of red wine is a fantastic complement to the earthy flavors of venison. Even better, a red wine sauce is super simple to make. After pan-searing your venison, remove the meat from the pan and put the skillet back on the burner at medium-high heat.^{[22]
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- Add 1/2 cup (117 ml) of red wine to the pan and let it cook for about 3 minutes, or until it is reduced by half. Add 1/2 cup (117 ml) of chicken stock to the wine and let the mixture heat until boiling, which will just take a few minutes.
- To make your sauce nice and creamy, add 2 tbsp (28 g) of butter to the pan and swirl it into your sauce. When the butter is melted, spoon this yummy sauce over the venison and serve!
4
Rub the meat with fat to keep the meat from drying out. Since venison is pretty lean, it does have a tendency to get a little dry. You can easily prevent that by adding some fat to the meat before cooking. Whichever method you're using to cook, take a minute to rub a small amount of fat into the meat.^{[23]
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- Butter, olive oil, and avocado oil are all great choices to help keep venison juicy.