I don’t remember ordering a venison short loin when I placed my last meat order with D’Artagnan, but obviously I did because I discovered it in the freezer last week. Perhaps it was one of those many mysterious orders I placed in late evening after a
bottle glass of wine?
I have no issue with venison at all, but I had no idea what a short loin was. So I googled.
Surprisingly, I came up empty handed, except for the fact that the short loin is also known as backstrap. Since googling didn’t provide much information, I turned to my encyclopedic friend Stefan, from Stefan Gourmet. He was able to tell me that this was part of the tenderloin of the deer, which really excited me. As part of the tenderloin, I could prepare this piece of meat just as I would a chunk of tenderloin.
I decided to make an Asian marinade for the meat, utilizing soy sauce, fish sauce, and a sweet soy sauce. Plus, the marinade would make a good reduction to serve with the cooked venison.
There are so many options when you choose ingredients for an Asian-inspired marinade. The fish sauce and sweet soy sauce are both Thai in origin. But I could have chosen oyster sauce, hoisin sauce, shrimp paste, sesame oil, or mirin just as easily. Play around with all of your favorite Asian ingredients and figure out what you like.
To complete the marinade, I added some fresh garlic. Fresh ginger plus cilantro leaves would also be wonderful blended in, but I decided to keep it simple. Plus, I wanted to serve these venison steaks with a spring pilaf I’d made, so I wanted all flavors to compliment each other.
Here’s what I did:
2 tablespoons olive oil
1/4 cup soy sauce
1/4 cup fish sauce
2 tablespoons sweet soy sauce
4 cloves garlic
Sambal Oelek, to taste
Seal the bag, and refrigerate the meat for 24 hours.
The next day, at least 1 1/2 hours from serving time, remove the bag from the refrigerator and let the meat warm up a little. Before cooking, grab the meat, using tongs, out of the marinade and place it on paper towels. Pat it dry on all sides.
Place the saucepan on the stove over the lowest heat, stirring occasionally, and reduce the marinade mixture to thicken it.
Meanwhile, add a couple tablespoons of olive oil to a large skillet or grill. Heat the oil over high heat until the oil begins smoking. Have your ventilation system on as well. Place the meat in the grill. Add some freshly ground black pepper, but stay away from salt. Sear the meat on one side. This will take about 5 minutes.
Turn the meat over and sear it on the other side for another 5 minutes.
Turn down the heat under the grill but keep the meat in the grill. This will allow the meat to cook through to the center, without over-browning the outside. This will take another 5 minutes total. If you prefer to use a thermometer, without too much poking, get the meat to an inside temperature of 125 degrees for rare, if that’s the way you like it. That’s how we prefer it. Then remove it to a cutting board, cover loosely with foil, and let it rest for about 15 minutes.
When you’re ready to serve, slice the venison short loin crosswise, in 1/3″ wide slices or thinner, if preferred.
I served the asian-flavored venison with an orangey leek and pea pilaf. It was a delightful combination.
verdict: I will continue to order venison short loin from D’Artagnan when I place meat orders. The meat was so tender, and I didn’t find it at all gamey, which is what most people don’t like about venison. Of course, the Asian marinade was pretty strong flavored. This cut of meat would really lend itself to some serious Southwestern flavors as well. I’ll keep you posted!