Venison Short Loin
When i placed a meat order from D’Artagnan a while back, I decided to include a venison shortloin. I googled that it’s also known as blackstrap.
To help me figure out what to do with it 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 beef tenderloin.
I decided to make an Asian-inspired marinade for the meat, plus use the reduced marinade as a sauce. There are so many options for Asian ingredients – oyster sauce, hoisin sauce, shrimp paste, sesame oil, or mirin. Personally I don’t mind mixing Thai, Chinese, Japanese, and Vietnamese flavors together.
Asian-Inspired Marinade
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
Place the olive oil, soy sauce, fish, and sweet soy sauce in a blender jar. Add the garlic cloves and blend until the marinade is smooth.
Place the short loin in a sealable plastic bag, and pour the marinade into the bag.
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.
Pour the remaining marinade from the bag into a small saucepan. At this point, add a teaspoon of sambal oelek, or the amount to your liking.
Place the saucepan on the stove over the lowest heat, stirring occasionally, and reduce the marinade.
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.
Once the marinade has thickened, remove it from the stove. This isn’t a necessary step, but I put it through a strainer before serving because I don’t like chewing on chile pepper seeds.
When you’re ready to serve, slice the venison short loin crosswise, in 1/3″ wide slices or thinner, if preferred.
If you like the sauce, pour a little over the meat or serve on the side.
I served the asian-flavored venison with an orangey leek and pea pilaf. It was a delightful combination.
Looks beautiful! And those grill marks are perfection…such a bright meal with the Asian flavors and the orange oil infused pilaf. YUM!!!
Thanks so much!
What an original combination : oriental-style venison. I bet it works well though and your venison looks beautifully lean and tender…
Thanks so much. I will buy this cut again.
I have never had venison I am ashamed to admit. I always thought it would be too gamey and I really dislike a gamey meat or fowl for that matter. Your marinade sounds delicious and I just may order from D’Artagnan.
It’s a fabulous resource for me for meats and foie gras!
A beautiful piece of meat – and a lovely marinade. I am glad you found the venison hanging out in your deep freeze. :-) Your meat is cooked perfectly. YUM.
Thanks Shanna!
I enjoyed reading about the venison thinking it a wonderful recipe but the cherry on top is the great side idea! Love it!
Thanks so much!
Thanks for the shout out. I’ve been called a walking encyclopedia before, but in this case I did have to use a bit of googling. Interesting marinade. Great that it didn’t taste gamey even after having been frozen.
Dartagnan is a very professional resource, and it’s probably farm raised and not wild. But I don’t know for sure…
I love the idea of using Asian marinade with game meats! I wonder what this would taste like on rabbit?
Good question. I’m not a rabbit expert but it seems like it could be a little strong for it. My memory of rabbit is that it’s very chicken like!
This is lovely… I have a venison tenderloin in my freezer right now, and now I know how I’ll be preparing it!! Lovely recipe!
Thank you! It’s a wonderful cut of meat!
That looks amazing and made my tummy growl!! I will pass the recipe on to chef Bruce!!
Hahaha! Thanks!
This looks like such amazing quality venison. Yum! I’ve had it and dont find it gamey at all. We grew up in a hunting town so it was not unusual to go visit your neighbor and they’d be serving it fresh from the backyard. Your truly looks perfect. YUM!
Thanks so much!
This serving looks utterly fantastic :D
It is so gourmet and delicious!
Cheers
Choc Chip Uru
Thank you!
This looks wonderful, Mimi. It’s been cooked to perfection. I’ve been looking for deer in our stores for a while now. Time I give up looking and just order it.
I live in hunting country and can’t order it locally as well.
Funny thing. I went to a grocery’s grand opening on Thursday. In their freezer section, they had quail, rabbit, pheasant, ostrich, alligator, and even python but not one piece of venison. Go figure.
Interesting!
As a guy with a Texan hunter for a brother who regularly shares his venison, I can definitely say that a backstrap is a treat, and to find one tucked away in your freezer is a definite stroke of good fortune. The sauce sounds intriguing–and I’m glad to see you cooked it as it deserved–rare. Ken
Thank you. Only rare or medium rare in this house!!!
hi mimi
that loin looks amazing, and i like the sound of your marinade. have you changed the look of your blog? something seems different. I like it!
cheers
sherry
I changed it because i was told my old theme didn’t allow formatting to various devices, like an iphone. I miss my colorful background, and on December 1st, i always had snow falling on my main page, but with a white background, which I can’t change, it won’t show. ☹️oh well.
Wonderful! That must have tasted so good. I like venison but don’t find it gamey – I don’t like ‘game’, or only things like venison and pheasant that’s quite mild. I once – many years ago – ordered grouse in London’s famous restaurant Rules and didn’t like it at all. I was with my lovely dad and he swapped dishes with me! That’s what lovely dads do :)
This is an old post that I accidentally deleted. When you restore, they automatically post, although it didn’t actually show up. So I don’t even remember the recipe, although I think it was a spring recipe. Sounds like he was a lovely dad!
Here is info that I “googled” https://www.firstlight.farm/farm-raised-venison/cuts-butchery/ – I had no trouble finding info on what a short loin is and how to cook it. There’s also a picture showing where it is located.
The tenderloin is below the short loin on a deer. Ideal for roasting whole or preparing as steaks. Your recipe sounds delicious!
Thank you. It was really good, and I’ve never ordered one again, which I always meant to. This post was an accident, from a few years ago. I accidentally hit the trash button, and when you restore, it re-publishes. I’ve done that a few times. But it was really good.
That’s why I get an email but the post doesn’t appear on my reader. I noticed it was from 6 years ago but it sure looks delicious. I use to get venison from a SIL but not any more :)
Mimi, first thanks so much for cooking your fine saddle of venison to the rare side. Secondly, I’m currently banned from shopping on line after a glass or three of wine, so I understand the venison.
I’ve cooked lots of venison in my time, but I never thought of giving it an Asian spin, which I think is a great idea.
Hahahahahaha! I’ve ended up with duplicate items often before 😬 And yes, it’s always rare to medium rare here. This was a very good recipe.
That looks so beautifully cooked, Mimi. Never made any venison… Now that is it cooler here in AZ, maybe I should have a glass of wine and place a holiday order from D’Artagnan. Looks really great.
This post is old, I accidentally trashed it, and when I have them come back to life they automatically re-post, which is annoying. Anyway, this was a really nice cut of meat.
This looks so beautifully cooked Mimi! I love the sound of your sauce; you could use it on other proteins as well, and the side was a perfect companion.
I love Asian flavors so much.
Delicious. I really like venison and this looks like a great way of cooking it.
It turned out really good, if I may say so myself!
You definitely may!
Perfect color on that loin, looks fabulous
Thank you!
this sounds incredibly flavourful mimi. i don’t think i’ve ever had venison but i’d give it a try:)
A lot of people call it “gamey,” but they also say that about lamb!
This is so my type of recipe. Venison season is in June so I will save it for then :)
Thanks. It really turned out well, and the marinade can be altered in so many ways, as you know!
Sooooooo bursting with flavours! And the colour……..
Thanks! I only cook to rare-medium-rare.
This sounds like a fantastic way to prepare venison, Mimi! I’ve only cooked with venison a handful of times, but you’ve caught my attention here. On a side note, my buddy who hunts brought a backstrap to us once. He marinated it and then make a slice through the middle that he stuffed with herbed cream cheese. Then he grilled the whole thing. Wow!!
Oh my god. Very decadent! I’m assuming it was wonderful!
Between this post and the previous one for the Italian-style spanakopita, I feel like I’ve found a pantry twin. Another beautiful and special dish from you, including the leek and pea pilaf.
Aww thanks! I’m very happy to be a pantry twin!
Just beautiful, Mimi! I have some elk tenderloin in my freezer so I should give this a try. I must see if I can get a venison loin near here…
It came out so good. But then, I love all of those Asian flavors.
Looks amazing, but I just can’t get my head around venison….but I love the Asian marinade!
You and many other people! There’s just not much I don’t eat…
Venison. Well that’s one meat that hasn’t actually doubled in price here in the UK (unlike every other meat) as there’s plenty of Deer in the Highlands and also it’s a less popular meat (shame as it’s so lean too). Love the Asian flavours!
Oh, interesting. Terrible about your inflation – I’ve actually been hearing about it on the news.
How interesting! I love that you order food to be delivered. I know from former posts that you do this out of necessity, but still … it really opens you up to an entire world of ingredients. The venison and sauce sound outstanding!
I guess that’s exactly it for me! I really enjoy new recipes, and to make them I need to have the right ingredients on hand! That’s such a big part of the cooking “adventure” for me. I’m super glad now that we can afford to order online, to be honest. It’s still slim pickens’ where I live!!!