Venison loin
Venison loin is a very refined meat, located along the spine. It has a fine muscle structure, which makes it more tender than most other parts of venison. Unlike the thigh or shoulder, the loin has less connective tissue, which makes it softer and does not require long aging or marinating. This meat does not have an overly intense flavor, making it suitable even for those who are trying venison for the first time.
— HOW TO MAKE
It is important to cook venison loin carefully to ensure it remains juicy. Let it come to room temperature before cooking – this will help the meat cook evenly. Cook over high heat for a short time to create a crispy crust but keep the inside tender. If you are cooking in the oven, choose a lower temperature and slow cooking to avoid drying out. The best doneness is medium-rare or medium, as overcooked loin can become dry. After cooking, it is important to let the meat rest for at least 5-10 minutes to distribute the juices and make the texture even softer. It is best to use only basic spices, such as salt and pepper, which will not overpower the authentic character of the venison.
— BEST
Venison loin with chickpea cream, young carrots and red wine sauce
A luxurious and refined dish that combines elegance with rich flavors. Balanced, aesthetic and worthy of a special occasion - a true gourmet pleasure.
