Venison loin

  • 1 half venison loin (aka backstrap) for 3-4 people (about 1.25kg), the whole loin is about 2.5kg for a red deer.
  • Remove all fat and silver skin from loin
  • Tie the loin with butcher string to make it have a round cross-section (to make it less flat, so that it doesn’t over cook inside)
  • Preheat oven to 400F
  • Add a large piece of butter into a roasting pan, and heat the pan
  • Heat large skillet to medium high, with a little bit of oil
  • Fry each side of the loin for 2minutes, until nice and brown
  • Place the loin into the roasting pan, coat all sides with the melted butter
  • Roast for about 12-15 minutes until temperature is 140F (check after 8min, roll loin around in the butter)
  • Place on cutting board, cover with foil, let rest at least 10 min, then slice diagonally.

To make a sauce (one can just add cream to the bottom of the roasting pan to deglaze it, and that’s good enough). Or a sweet balsamic reduction:

  • Fry some shallots in the oil leftover in the skillet, deglaze with sweet balsamic, and then with some more liquid (e.g. stock, liquid from re-hydrating mushrooms, broth, etc). Reduce by about half, reserve.
  • Deglaze the roasting pan with the above liquid, add some cream, and reduce.
  • Add salt and pepper.

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