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deer loin recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This elegant deer loin recipe uses a quick sear and roast technique to achieve tender, juicy medium-rare venison. It is paired with a rich sweet-and-spicy date and pomegranate glaze for a restaurant-quality meal.
Ingredients
- 600g (1.3 lb) deer loin (venison backstrap), silver skin removed
- 30ml (2 tablespoons) olive oil
- 5g (1 teaspoon) sea salt
- 2g (1/2 teaspoon) freshly cracked black pepper
- 240ml (1 cup) 100% pure pomegranate juice
- 80g (1/2 cup) pitted Medjool dates, finely chopped
- 30ml (2 tablespoons) balsamic vinegar
- 120ml (1/2 cup) vegetable stock (or beef broth)
- 2g (1/2 teaspoon) ground cinnamon
- 1g (1/4 teaspoon) ground ginger
- 30g (2 tablespoons) fresh pomegranate arils, for garnish
- 5g (1 tablespoon) fresh mint leaves, finely chopped, for garnish
Instructions
- Prep the Venison: Preheat the oven to 190°C (375°F). Pat the deer loin completely dry with paper towels, then season generously with sea salt and black pepper.
- Sear the Loin: Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the seasoned deer loin for 2-3 minutes per side until a deep golden-brown crust forms on all surfaces.
- Roast in Oven: Transfer the skillet to the preheated oven and roast for 8-12 minutes, or until an internal temperature of 57°C (135°F) is reached for medium-rare doneness.
- Rest the Meat: Remove the deer loin from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes to allow the juices to redistribute for tender meat.
- Prepare the Glaze: While the meat rests, prepare the glaze in the same skillet. Combine pomegranate juice, chopped dates, balsamic vinegar, vegetable stock, cinnamon, and ginger. Bring to a simmer, then reduce heat and cook for 10-15 minutes until syrupy.
- Slice and Serve: Slice the rested deer loin against the grain into 1/2-inch thick medallions. Arrange on a plate, generously drizzle with the warm glaze, and garnish with fresh pomegranate arils and mint leaves.
Notes
To achieve a perfect crust, always pat the venison completely dry before searing. The resting period (10-15 minutes) is essential for keeping the meat tender and juicy. Use an instant-read meat thermometer to prevent overcooking, as venison can dry out quickly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sear and roast
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 130 mg