Wild Venison Whole Loin

A beautifully tender piece of lean venison, the loin can be cut into smaller steaks or cooked whole.

You can't beat loin served pink with a slightly sweet, fruity accompaniment in our opinion.

Good To Know

Ingredients & Nutritional's

Wild Game

How To Cook 

We Recommend: 

Roasted Whole Venison Loin

Ingredients:

• 1 whole venison loin 
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
• 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
• 1 tablespoon Dijon mustard
• 1/4 cup red wine (optional, for deglazing)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Marinade:

   • In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper to create a marinade.

3. Marinate the Loin:

   • Rub the marinade all over the whole venison loin, ensuring it’s evenly coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.

4. Sear the Loin:

   • In a large, oven-safe skillet or roasting pan, heat a little olive oil over medium-high heat.
   • Once hot, sear the venison loin on all sides until browned, about 2-3 minutes per side. This step helps develop a nice crust.

5. Roast the Loin:

   • Transfer the skillet or pan to the preheated oven. Roast for about 20-30 minutes, or until the internal temperature reaches 130°F to 135°F (54°C to 57°C) for medium-rare.
   • Use a meat thermometer to check the temperature for the best results.

6. Deglaze the Pan (Optional):

   • Once the loin is done, remove it from the oven and transfer it to a cutting board to rest for 10 minutes.
   • While it rests, place the skillet back on the stovetop over medium heat. Add red wine to deglaze the pan, scraping up any browned bits. Let it simmer for a few minutes until reduced, creating a flavourful sauce.

7. Slice and Serve:

   • After resting, slice the venison loin into medallions, about 1/2-inch thick.
   • Serve with the pan sauce drizzled over the top. Pair with sides like roasted vegetables, mashed potatoes, or a fresh salad.

Shelf Life: 3 days including day of delivery 

Previously frozen