How to prepare venison loin properly

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Preparing venison loin properly isn't easy. The meat often becomes tough and dry. To prevent this from happening, we have a comprehensive guide for you. We'll explain how to optimally prepare your venison and reveal why an oven alone isn't enough.

The venison loin consists of the fillet and the loin . It is therefore the highest-quality cut of the animal. Venison loin can be prepared whole or as a steak. The core temperature should be between 54 and 58°C. Herbs and berries are suitable seasonings. Seasonal vegetables, dumplings, spaetzle, and potato dumplings are recommended as a side dish.

Cooking venison saddle - preparation in simple steps

Fry and season venison fillets

To properly sear venison fillet , you should be aware that you first need to remove the silver skin. Depending on where you buy your fillet , it may already have been removed. The internal temperature is also crucial. The meat should have an internal temperature of 54 to 58 degrees Celsius to ensure it's tender and juicy. It's also important to temper your meat before cooking. It should be at room temperature. If you have frozen meat , let it thaw overnight in the refrigerator. You can find more detailed information on proper thawing here .

Once your meat is ready to cook, either sear it in a pan with a little oil or place it on the grill . Sear it quickly and then let it cook slowly over medium heat. You can also slowly cook your fillets in aluminum foil on the grill . Before carving a steak with a sharp knife , let it rest for about 5 minutes to allow the juices to stabilize in the meat .

Generally suitable spices include salt and pepper , thyme, rosemary, allspice, juniper berries, bay leaves, and cranberries. However, we recommend our spice blend – Burger Seasoning . It goes well with all meat dishes and adds an extra kick. Tip: You can also serve cranberry jam as a sauce.

Our spice recommendation

freybergers burger seasoning Burger Seasoning klein - natürlich von Freyberger
Freyberger's Burger Seasoning
basic rub bbq - natürlich von Freyberger
Freyberger's Basic Rub
meersalzflocken maldon - natürlich von Freyberger
Maldon Sea Salt Flakes
islandische meersalzflocken Meersalzflocken Nordur Salt - natürlich von Freyberger
Icelandic sea salt flakes
Game spice
Game spice
orangenpfeffer Orangenpfeffer80g vorneKopie - natürlich von Freyberger
Orange pepper
rotkohlgewurz KoenigsbergerRotkohlgewuerz80g vorneKopie - natürlich von Freyberger
Red cabbage spice

Whole venison loin

To prepare a whole loin of venison , you first need to ensure the silver skin is removed and the meat is clean. The meat should also be at room temperature. Lightly toast your spices, such as juniper, bay leaves, pepper, or allspice, in a pan. Then apply the spices and gently rub them into the meat . Sear your loin of venison on all sides in the pan and place the meat in your preheated oven. The loin will need approximately 18-20 minutes in the oven at 140 degrees Celsius (fan oven).

For the sauce, saute seasonal root vegetables and mushrooms (fall and winter) in a pan. For an extra fruity kick, you can also add diced apples, but make sure to core them first. Add a little tomato paste and heat through. Once everything is browned, deglaze with red wine.

Now remove everything from the pan and place it in a saucepan. Puree your vegetables and fruit and add water, stock, or game stock. Now let everything simmer and season the sauce with salt , balsamic vinegar, and game spices . Your venison saddle is ready.

Side dishes for venison and game

Venison is a delicacy. For this reason, the right side dishes are essential when preparing it. Whether it's roasting a whole loin of venison or tender, grilled fillets , the right side dish is the icing on the cake. Because even if you achieve the perfect cooking time and therefore made no mistakes, or your oven- baked meat is simply perfect, the choice of side dish determines the success of the overall concept. We've put together a short list for you here.

We recommend the following side dishes:

  • spaetzle
  • dumplings (bread dumplings)
  • dumplings
  • Schupfnudeln
  • Salad with seasonal vegetables
  • Potato dishes of all kinds

FAQ

To prevent venison loin from becoming dry, you should sear it first and then cook it gently in the oven.

The venison loin is cooked when it has reached an internal temperature of 54 to 58 °C.

The venison loin needs 18 to 20 minutes in the oven if you have seared it on all sides in a pan beforehand.

Venison becomes tender when you sear it on all sides in a pan and then gently cook it in the oven until the meat reaches an internal temperature of 54 to 58 °C.

These spices are suitable for venison: thyme, rosemary, allspice, cloves, juniper berries, bay leaves, cranberries, salt and pepper.

Our conclusion

The venison loin is the most exquisite cut of the animal. It contains both the loin and the tenderloin . These are valuable parts of the loin and can be prepared separately. However, the loin can also be prepared whole. The core temperature is crucial for the meat to achieve the desired consistency. Berries, herbs, and red wine are excellent for seasoning the sauce and the meat . It is also recommended to always use seasonal vegetables and fruit as side dishes and sauce bases. Spätzle, dumplings, and Schupfnudeln are also good choices.