Venison loin

  • 1/2 venison loin (aka backstrap) for 3-4 people (about 1kg), the whole loin is about 2kg for a deer.
  • Remove all fat and silver skin from loin, it’s painful but worth it
  • 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
  • Heat up a stick pan (not non-stick) that can go into the oven, medium high
  • Add a large piece of butter into the pan
  • Fry each side of the loin for 2minutes, until nice and brown, add butter as needed
  • Coat all sides with the melted butter
  • Roast for about 12-15 minutes until temperature is 135F (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 deglaze with some red wine/broth/both and then add cream . 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.
  • Add some cream, and reduce.
  • Add salt and pepper.

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