How To Cook Venison Best Way To Cook Deer Meat Recipe
This venison recipe totally wins my heart because it’s a perfect blend of rustic charm and gourmet flair, bringing those irresistible woodland vibes to my kitchen. Plus, that red wine sauce is basically life’s luxury bottled up into a dinner, making every bite an epic celebration of flavors!
In my view, making venison worthy of being served to the boss requires that its large, gamy flavor be compounded. A veritable cornucopia of ingredients could be used for that purpose, but I opted for just a handful.
Olive oil, garlic, fresh rosemary, and thyme make a marvelous marinade for the venison loin. Once the loin was marinated, I paired it with the following components in the sauté pan: butter, red wine, and beef broth.
You won’t find a flavor concentration in any restaurant worth its salt that is even close to that achieved in this dish, and it is also considerably lower in fat.
Ingredients
Venison Loin or Backstrap:
Meat that is high in protein and low in fat, and full of iron and B vitamins.
Olive Oil:
Fat that promotes heart health; has antioxidants and anti-inflammatory properties.
Garlic:
Adds strong taste; serves as an anti-inflammatory agent and benefits the immune system.
Fresh Rosemary:
Aromatic herb; holds compounds that are antioxidants and anti-inflammatories.
Fresh Thyme:
Herb; it has an aroma.
It has earthiness as an herb.
A good vitamin C and manganese source.
Red Wine:
Enhances taste; has antioxidants associated with heart health.
Ingredient Quantities
- 1.5 lbs venison loin or backstrap
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1/2 cup red wine
- 1/2 cup beef broth
Instructions
1. Take the venison loin from the refrigerator and allow it to sit at room temperature for about 30 minutes to ensure even cooking.
2. Dry the venison with paper towels to remove the moisture. Now, season it well with salt and black pepper.
3. In a small bowl, mix together minced garlic, chopped rosemary, and thyme with 1 tablespoon of olive oil. Rub this mixture all over the venison.
4. In a large skillet, heat the other tablespoon of olive oil over medium-high heat until it shimmers.
5. Add the venison to the skillet and sear it for 3-4 minutes on each side, until a brown crust forms.
6. Reduce the heat to medium, put butter into the skillet, and keep cooking the venison, basting it every now and then with the melted butter, for another 4-6 minutes or until it reaches your desired level of doneness.
7. Take the venison from the skillet and let it rest on a cutting board, covered loosely with foil, for about 10 minutes.
8. In the same pan, with the remaining butter and bits, add the red wine and bring it to a simmer, scraping up the browned bits from the bottom of the pan.
9. Add the beef broth to the sauce and keep simmering until it is reduced by half and thickens slightly, about 5 minutes.
10. Cut the rested venison into thin slices, and serve with the red wine sauce drizzled over the top. Enjoy!
Equipment Needed
1. Refrigerator
2. Paper towels
3. Small bowl
4. Knife
5. Cutting board
6. Large skillet
7. Stove
8. Tongs
9. Spoon (for basting)
10. Aluminum foil
11. Measuring spoons
12. Measuring cup
FAQ
- Q: How should I prepare the venison before cooking?A: Remove any silver skin or extra fat. Then, dry the venison well with paper towels to ensure a good sear.
- Q: Can I marinate the venison beforehand?Q: Does marinating in other liquids or oils aid in the cooking process of lamb?
A: Yes, marinating the lamb in olive oil, garlic, rosemary, and thyme for a few hours or overnight makes it more flavorful and tender. - Q: What is the best cooking temperature for venison?A: Prepare deer meat, a.k.a. venison, to an internal temperature of 130 °F (54 °C) for medium-rare. This cuts side and back steaks, and sometimes the hindquarters, into tender morsels.
- Q: How do I prevent venison from becoming too tough?A: Do not overcook, and allow 5 to 10 minutes for the meat to rest before slicing against the grain.
- Q: What can I use if I don’t have red wine?A: Replace red wine with beef broth or cranberry juice for a different but equally tasty flavor.
- Q: How long should I sear the venison on each side?A: Brown the sides for 3-4 minutes each, depending on how thick the cut is.
Substitutions and Variations
Instead of olive oil, 2 tablespoons vegetable oil may be used.
If fresh rosemary is not accessible, 1 teaspoon of dried rosemary may be used; for best flavor, fresh rosemary is recommended.
Instead of using fresh thyme, you can use 1 teaspoon of dried thyme, but use this method sparingly, as dried herbs pack a more potent punch.
1/2 cup chicken broth instead of beef broth for a lighter flavor.
Using balsamic vinegar instead of red wine will give you a different flavor profile. It works well in terms of cooking, but its sweetness and acidity make it more suited to drizzling on a dish after cooking rather than incorporating it directly into the dish as it cooks.
Pro Tips
1. Use a Meat Thermometer: For perfectly cooked venison, use a meat thermometer to check for doneness. Venison is best served medium-rare, which is about 130-135°F (54-57°C). Overcooking can result in a tough texture.
2. Marinate for Added Flavor: Consider marinating the venison in the olive oil, garlic, rosemary, and thyme mixture for several hours or overnight in the refrigerator to deepen the flavor.
3. Sear in Batches if Needed: If your skillet is not large enough, avoid overcrowding by searing the venison in batches. This ensures an even, consistent crust.
4. Deglaze Properly: When deglazing with red wine, ensure you scrape up all the browned bits, as this adds depth and richness to the sauce.
5. Rest and Slice Against the Grain: Allow the venison to rest properly to redistribute the juices, and when slicing, cut against the grain to enhance tenderness.
How To Cook Venison Best Way To Cook Deer Meat Recipe
My favorite How To Cook Venison Best Way To Cook Deer Meat Recipe
Equipment Needed:
1. Refrigerator
2. Paper towels
3. Small bowl
4. Knife
5. Cutting board
6. Large skillet
7. Stove
8. Tongs
9. Spoon (for basting)
10. Aluminum foil
11. Measuring spoons
12. Measuring cup
Ingredients:
- 1.5 lbs venison loin or backstrap
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1/2 cup red wine
- 1/2 cup beef broth
Instructions:
1. Take the venison loin from the refrigerator and allow it to sit at room temperature for about 30 minutes to ensure even cooking.
2. Dry the venison with paper towels to remove the moisture. Now, season it well with salt and black pepper.
3. In a small bowl, mix together minced garlic, chopped rosemary, and thyme with 1 tablespoon of olive oil. Rub this mixture all over the venison.
4. In a large skillet, heat the other tablespoon of olive oil over medium-high heat until it shimmers.
5. Add the venison to the skillet and sear it for 3-4 minutes on each side, until a brown crust forms.
6. Reduce the heat to medium, put butter into the skillet, and keep cooking the venison, basting it every now and then with the melted butter, for another 4-6 minutes or until it reaches your desired level of doneness.
7. Take the venison from the skillet and let it rest on a cutting board, covered loosely with foil, for about 10 minutes.
8. In the same pan, with the remaining butter and bits, add the red wine and bring it to a simmer, scraping up the browned bits from the bottom of the pan.
9. Add the beef broth to the sauce and keep simmering until it is reduced by half and thickens slightly, about 5 minutes.
10. Cut the rested venison into thin slices, and serve with the red wine sauce drizzled over the top. Enjoy!