Roasted Venison Loin is served with a balsamic reduction pan sauce, for an elegant preparation of wild game. The sharpness of balsamic vinegar offers a nice contrast to the deep earthy flavor of venison and black peppercorns.
I've always loved venison and equally the hunting that was required to get it. I have such fond memories of waking up hours before any teenager would ever dream of getting out of bed, dressing in so many layers that I looked like the blaze orange Michelin tire man, and marching into the pitch black woods with my brother, my dad, and all the memories that tradition brings.
I missed more deer than I hit probably, including a grandiose buck that was never even fired at because I had a chemistry textbook sitting on my lap (Yet more proof to a 17 year old that Chemistry is the worst class ever), a doe sitting 15 yards away while I was too busy second-guessing myself to pull the trigger, and one deer that would have ran me over if I let it, while I meticulously slung bullets at every tree in the woods.
I still vividly remember the first deer I ever shot and I can’t remember a time being more proud of an accomplishment. I shot it while it was running, probably more luck than anything, but when I realized it went down it was a feeling of euphoria unlike anything else. If we had Facebook in 1998 that deer would probably have been my profile pic for the next year. It wasn’t a large buck, but it was my buck.
Yep, that is me.
A few years later we lost access to our hunting land after the lady who owned it passed away. We never found a suitable new place to hunt, and as my dad’s health deteriorated hunting became less of a concern. Before long my hunting traditions transitioned to hunting memories.
As an adult, I refused to let my passion for the outdoors be extinguished and I spent a few frustrating years hunting alone in the blaze orange pumpkin patches known as public land. However, this year I was blessed to be able to purchase 40 acres and a cabin up north, and for the first time in 15 years, my dad and I will be reunited in pursuit of a trophy buck on opening morning. Equally as importantly, my stepson will be joining us as we forge a whole new generation of traditions.
I still couldn’t tell you one thing I learned from that chemistry book in my tree stand, but I can recite every step my dad taught me about skinning and butchering a deer 20 years ago. Combine that knowledge with someone who knows his way around a kitchen, and I've become pretty adept at butchering my own venison and crafting enticing new recipes like this roasted venison loin.
If you are lucky enough to have venison in your freezer, don’t take it for granted. Venison should be cherished as much as the memories that go into commandeering it. It has fantastic flavor, can be extremely tender and is exceptionally lean.
If you are wondering what to do with a venison loin and want a dish worthy of the memories it includes, might I offer a suggestion: Roasted venison loin with a balsamic pan sauce. It is simple, elegant, and damn tasty. Don't have venison? This can be made with a beef loin as a fine substitute.
Venison Loin vs Venison Tenderloin
Venison loin and venison tenderloin are often confused. Venison loin, also known as the backstrap, runs along the backbone of the deer, while the tenderloin is found inside of the rib cavity. If you came here hoping to find a venison tenderloin recipe, don't fret. This recipe can be used for venison loin and venison tenderloin, just expect tenderloin to cook more quickly.
How to Cook Venison Loin
Venison tenderloin can be cooked just like a beef loin. Seer it in a skillet over high heat to form a mouthwatering crust, then finish cooking it in the oven, allowing it to gently come to temperature without the exterior burning. I recommend cooking venison loin to 130-145 degrees. Cooking backstraps beyond that is excessive for a tender cut of meat and will lead to dryness.
Have you purchased a good meat thermometer yet? Don't guess on your cooking time and don't risk ruining a great roasted venison loin. Spending a little money on a good meat thermometer (affiliate link) will yield constant dividends. You won't regret it.
Venison Recipes
You have a whole deer to cook up, but don't worry, I have you covered. Make sure to use some of the venison hamburger to craft some mouthwatering venison burgers, venison meatloaf, and venison meatballs. Also, make sure you don't waste the neck because that can be turned into an incredibly tender Beer Braised Venison Neck. And if you are looking for more venison tenderloin recipes, try my marinated venison tenderloin, this recipe can also be used with the backstrap as well!
Venison FAQs
Venison loin is also known as the backstrap, which is a long strip of meat that runs along the spine. This is NOT the tenderloin, which is a very small, and exceptionally tender strip of meat found inside the cavity of the deer.
The venison loin, tenderloin, and steaks from the hindquarter are all perfect for roasting. These cuts can often be used interchangeably in recipes.
Soaking deer meat in milk can reduce the gaminess of the venison. In my experience, it will not completely eliminate it but it can lessen it. The gamey flavor is often caused by the diet of the deer, or not handling the meat properly after it is killed.
Roasted Venison Loin with a Balsamic Reduction Pan Sauce
Ingredients
- 1 ½ lb Venison Loin
- Salt
- Fresh cracked Black Pepper
- 1 ½ tablespoon Olive oil (divided)
- ¼ cup minced Shallots
- 1 teaspoon fresh Thyme
- ¼ cup Balsamic Vinegar
- ½ cup Beef Broth (unsalted)
- 1 tablespoon Butter
Instructions
- Preheat oven to 350 degrees.
- Coat venison in ½ tablespoon of oil and coat liberally with salt and fresh cracked pepper.
- Heat remaining oil in hot skillet over medium-high heat.
- Add venison and brown on all sides.
- Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)
- While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
- Deglaze pan with balsamic vinegar and add beef broth and thyme.
- Cook on high until sauce reduces from a water liquid to a thin syrup consistency.
- Add cold butter to the sauce and stir,
- Let the venison rest for 5-10 minutes prior to slicing.
Notes
Nutritional Information
This recipe was originally published on FoxValleyFoodie.com December 20, 2014.
Don't forget to check out the rest of my mouthwatering venison recipes too!
Thoughts on this recipe, or perhaps a favorite hunting memory? Post it in the comments below! And as always, please show your support for Fox Valley Foodie by liking me on Facebook and pinning on Pinterest.
Mandy
About how long do you cook at 350?
Ben
Delicious! Ate this using Muntjac in the UK, which is a non indigenous species but prevalent over here. It is a small loin so adjusted accordingly.
Bill Pentangelo
Best venison meatloaf I ever had ! Will be trying the venison loin with Balsamic Reduction soon. I really enjoyed your story and the narrative about your Dad. Enjoy your 40 acres with him and others. Reminds me of the past and current memories 9pt.(my son) and )me) 8pt. this bow season.
Jennifer Webb Rodemyer
Very good flavor and good advice for working with venison.
Chrissy
First time cooking venison tenderloin and decided this recipe sounded delicious. Low and behold, it was amazing! Will definitely make this anytime I make a venison tenderloin.
Kate
Hi Chrissy just a question since you are the most recent post! I’m about to make this and was wondering how much time would you say the venison was in the oven to reach the correct internal temp ? I don’t want to overdo it so just a guide line ? Thanks !
Terry
I cooked mine to 135 deg and it took about 1 hour.
elysummers
Really great. I've never tried a balsamic reduction before. It was perfect and the loin was delicious.
Brandi
I have made this recipe many times now and every time it recieves rave reviews!!!! Both for the venison and the sauce!
Linda Cheeseman
Absolutely delicious!!!
Denise
I really appreciated your explanation of Loin vs Tenderloin. I am often frustrated by the terms loin /tenderloin used incorrectly. They are very different cuts with pretty different cooking requirements.
Susan
Love, will make again.
Spencer Tracey
Absolutely delicious! We're making it again.
Kathleen
I didn’t have thyme and used dried oregano instead. It was FABULOUS!!!
Karen Velthaus
My husband got a deer the other day. This is my first time with venison so I am glad I found this recipe. It was amazing. The meat was tender and flavorful and the reduction sauce was just the right touch. Look forward to you other recipes with all the meat stored in the freezer. Thanks so much - we really enjoyed it.
Mindy
So good. Substituted rosemary over thyme.
Vicki
I made this for dinner last night and it was fabulous. We had it with baked sweet potatoes. My husband hunts and we will be using the venison from the freezer during this period of sheltering-at-home. I'm going to try your venison chili next. Thank you!
James
This was awesome. And a fantastic introduction to venison for my family. One thing- how do you get that blackened glaze on the roast? Mine looked nothing like it. But woah, that was the best venison roast I've had.
Tonya Hughes
Wonderful, Made this Sunday night and everyone was blown away. I didn’t have quite enough venison so I added a piece of tenderloin the same way. Yum!a
Sherrie Johnson
Oh my goodness! Made this for dinner tonight...and yummy! We always have venison in our freezer. Living up here in the UP of Michigan, husband hunts using crossbow...then rifle...then muzzle loader! We were so pleased with how our venison loins turned out. I did have to use vegetable broth...nothing else on hand. I also used my cast iron pan. But otherwise...made exactly as recipe instructed. You have a fan here!
Jennifer Phillips
This recipe was amazing! Followed it to a T and my husband and kids loved it. I have 3 kids they’re picky! We have a freezer full of venison thanks to my hubby so I’m so happy I found your page! The flavor of the meat was outstanding! Thanks so much for sharing your story and recipe! Xo