How to prepare venison fillet properly - venison loin and more

The venison fillet is arguably the most exquisite and valuable cut of the animal. Mistakes can easily occur, rendering the rare meat inedible. In this guide, we'll explain how to properly roast or fry venison and what temperature you need for it.

There are various cuts of venison : the venison leg , the venison shoulder , the venison loin , and the back fillet and tenderloin . The back fillet is the muscle strand along the animal's spine. This strand contains both the fillet and the back fillet . The fillet represents the inner muscle, while the back fillet represents the outer muscle.

For this reason, the venison loin is the finest and highest-quality cut of venison . There are several ways to prepare this cut. You can prepare the loin whole by searing it on all sides and then slowly cooking it in the oven.

You can also divide the meat into fillet pieces . It's best to consult a butcher or watch this video . The butcher will give you the boned fillets , which also guarantees the origin and freshness of the meat. Venison fillets are usually served as steaks.

Both the venison loin fillet and the venison fillet are prepared in the same way. The cooking time is also the same for both cuts of meat. Both are meats suitable for quick roasting. Please note: This is the highest quality and most refined meat in the entire venison . Therefore, you should handle it very carefully to ensure the meat is a success.

Bring your fillets to room temperature beforehand. If they're frozen, thaw them overnight in the refrigerator. Learn more about frozen meat here . Heat oil in a pan and place your meat in the iron. Alternatively, you can grill the meat – preheat a grill and set up a direct and indirect zone at the same time. You can find grilling tips and tricks on our YouTube channel .

It's best to sear the meat in a pan or on the grill and then let it cook gently. You need an internal temperature of 54 to 58 degrees Celsius. This method will keep your meat juicy and pink on the inside.

However, you should let the steaks rest for a few minutes once they've reached your desired degree of doneness. This stabilizes the juices and ensures the meat stays juicy and tender. Then, slice your steaks with a sharp knife . Now just season with a little salt and pepper , and you're ready to serve.

You now know how to prepare your prime cuts as steaks. But you can also prepare the venison loin whole. To ensure the meat stays tender and pink inside, we have outlined a few steps for you:

• Bring your meat to room temperature
• Remove the silver skin
• Roast spices such as rosemary, thyme, pepper, juniper berries, and bay leaf in a pan
• Gently rub the game spice into your meat
• Sear the venison loin on all sides in the pan
• Place the meat in a roasting pan or on baking paper
• Now place it in the oven preheated to 140 °C
• Allow the venison roast to cook in the oven for 18 to 20 minutes
• Then remove from the oven
• Serve the roast with sauce and side dishes

Note: You need an internal temperature of 54 to 58 degrees Celsius for the venison loin. This also applies to the haunch. If you prefer the venison well-done, aim for 70 to 74 degrees Celsius. If you are cooking a shoulder, it must always have an internal temperature of 80 to 84 degrees. More recipes, e.g. for a juicy roast from the venison haunch, can be found on our YouTube channel.

The following spices generally go well with venison : juniper, rosemary, thyme, bay leaves, allspice, cranberries, and salt and pepper . However, we recommend our own spice blend, Burger Seasoning . It goes well with any meat dish and gives your meal an extra kick.

You can also use these spices to make your marinade. Mix some pumpkin seed or olive oil with the spices and marinate your venison in it for 24 hours in the refrigerator. Make sure that the meat is well covered with the liquid. The marinade will make your food tender, as the oil breaks down the protein structure of the venison. Alternatively, you can make a brine from red wine.

For the accompanying sauce, it's best to sauté seasonal vegetables and fruits in a pot with clarified butter. Then deglaze everything with game stock or red wine and add the game spices. Let it simmer for a while. Now puree the contents of the pot and bring it to a boil again. Feel free to add some balsamic vinegar. After that, season only with salt and pepper, and you have a perfect sauce. You can find tutorials on our YouTube channel.