Whole venison loin or fillet? | The venison loin fillet

Whole venison loin or fillet ? This is a question you ask yourself when you hold the most valuable part of the venison in your hands. Both the fillet and the loin are found in the loin , and the choice presents a challenge for game lovers. We'll help you with this guide.

The venison loin is the finest and highest-quality cut of deer . It is a muscle strand along the animal's spine. It contains both the loin and fillet . The fillet represents the inner muscle, while the loin represents the outer muscle.

This makes it possible to prepare the venison loin whole or to remove the individual pieces of meat and then prepare the cuts as steaks. However, the preparation methods vary. Venison loin is usually seared first and then gently cooked in the oven or grill . This makes the loin a popular roast. The fillets, on the other hand, are primarily used as steaks.

But be careful where you buy your game meat . If possible, always buy it from a butcher. Stay away from frozen products from supermarkets. This is the only way to ensure freshness and allow you to verify the meat 's origin. Butchers will also prepare the cut to your liking, so you can cook it however you like.

To prepare a whole venison loin , you generally don't need as much as you might think. Simple kitchen appliances and a manageable range of ingredients are the key to success. Just make sure you allow yourself a little time and handle this precious piece with care.

First, temper the venison loin . It should be at room temperature. If your loin is frozen, you'll need to thaw it overnight in the refrigerator. Therefore, never use frozen meat for direct cooking. It's much easier if the venison is already at room temperature.

Rinse it with cold water. Then remove the silver skin from the meat . Heat your pan. Then roast the pepper , thyme, rosemary, allspice, juniper berries, and bay leaves in it. Rub the spices all over your meat .

A tip: Feel free to use our Basic Rub or our Burger Seasoning on your meat . These spice blends are perfect for any type of meat preparation and go well with all types of meat. This will give your dish a special kick. Depending on the dish, 1 teaspoon may be enough.

Now you can sear the meat on all sides in a pan with 1 tablespoon of butter, oil , or clarified butter . Place your meat either in a roasting pan or on a sheet of baking paper and place it in the preheated oven or grill . You don't need aluminum foil. While you can grill meat in aluminum foil, it's irrelevant for this method.

Your roast needs to cook for approximately 18 to 20 minutes at 140°C. The meat should have an internal temperature of 54 to 58°C. This will ensure your venison is juicy and tenderly pink inside. Then remove the meat from the oven. You'll see: This simple recipe is quick to follow. You can find more tips on our YouTube channel .

To make the right sauce, you first need seasonal fruits and vegetables. Root vegetables and apples are best. Make sure to remove the cores. Mushrooms and pumpkins also make excellent additions.

Halve your fruit and vegetables and chop them finely. Then put everything in a pot. You can also fry everything in a pan with a little oil and then transfer it from the pan to a pot. However, it's recommended to cook it in the pot right away because:

Now you need to deglaze your vegetables with a glass of red wine. Port wine is also suitable. If you don't want to use alcohol, you can also use game stock or another stock. Now reduce everything and then puree.

Add a little liquid and season with salt and pepper. You can now season your sauce with herbs like thyme and rosemary—but juniper berries and bay leaves also go perfectly with it. As well as allspice or, of course, our house-made burger seasoning —which is suitable for all meat dishes.

You can then add cranberry jam or blackcurrant jelly. A little balsamic vinegar will round off your sauce. While preparing it, make sure you let it simmer gently over low or medium heat. Enjoy!

You can prepare both the venison loin fillet and the tenderloin fillet in the same way. Both are quick-roasting pieces. The best way to do this is to bring the meat to room temperature first. If it's frozen, you should thaw it in the refrigerator the day before. If you want to grill your meat , be sure to set up a direct and indirect cooking zone. You can find more tips and tricks here .

First, heat some oil in a pan. Use pumpkin seed or olive oil . Then sear your steaks (either in the pan or on the grill) and then cook them slowly and gently to the desired degree of doneness. In the pan, you can simply cover your steaks with aluminum foil or use a lid. You should aim for an internal temperature of 54 to 58°C. This way, the meat will be juicy and still tender and pink on the inside. You can also pre-cook your steaks slowly and then sear them. This method is often easier and safer, especially for beginners, to achieve the desired degree of doneness. We have a video for you here about the correct degree of doneness.

Once your steak is ready, let it rest for 5 minutes before slicing it with a sharp knife . This stabilizes the juices in your fillet . Then season with salt and pepper , and you have the perfect venison fillet . But what side dishes go with it?

You should always serve seasonal vegetables with venison fillet . Root vegetables and mushrooms are excellent as a salad or as a stir-fried side dish. Chestnuts and pumpkins are also not to be underestimated.

Alternatively, you can use these ingredients to make a chutney with cranberry jam. Sauté everything in a pan, deglaze with red wine, add the jam, and let the vegetables and fruit simmer until your chutney reaches the desired consistency. It should be neither too runny nor too thick.

Of course, you can also make a sauce with red wine and stock and serve your venison with dumplings, spaetzle, dumplings, rösti, or potato dumplings. Other potato dishes, such as gratin, fries, or fried potatoes, also complement venison loin fillet very well.