If this venison dish doesn’t make your tongue do back flips over your forehead, well, maybe you should seek medical help to find out if your appetite has been captured by aliens.
We ran across this great site – SeriousEats.com – while poking around for some new recipes and found Slow-Roasted Spice-Rubbed Venison Loin. J. Kenji López-Alt is the Chief Creative Officer of Serious Eats and sounds a bit like a mad scientist in the kitchen. Maybe not mad. Just experimental.
Lopez-Alt lives in Harlem, which puts him in proximity of one of the most, if not arguably the most, diverse food cities in the world. New York City has a taste of almost everything from around the world. So it’s no surprise he’s interested in wild game, too.
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Lopez-Alt said the loins from two deer he shot in northern Michigan last autumn were to be part of their Christmas dinner, but apparently that meal was put on hold for a bit. They did enjoy the hearts, which he described as “extraordinarily delicious,” and recently had a chance to put a fork to the loins.
“Cooking venison loin is not all that different from cooking beef loin, except that it is significantly leaner,” he wrote on Serious Eats. “Since fat transmits heat much slower than lean protein, in beef, it acts as an insulator. Thus the fattier the cut, the slower it cooks. Lean venison take only about two-thirds the time to cook than an equivalent-sized piece of beef.
“I debated cooking this sous-vide, but in the end decided to simply use my inverse-oven technique: start it out in a low oven until it comes to within a few degrees of your desired finished temperature, then slap it into a ripping-hot skillet to sear the outside. The result is perfectly evenly cooked meat.
“The spice rub gets some bitterness from coffee and a bit of heat from ancho chilis, but it’s totally optional—feel free so season with just salt and pepper and serve with a simple pan sauce or garlic-parsley butter.”
Lopez-Alt says this recipe also works with beef tenderloin, too. So if your deer seasons aren’t open yet, try a nice beef loin as a practice meal before putting some venison on the table.
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