Marinated Boneless Venison Loin

Elevate your next dinner with this mouthwatering Marinated Boneless Venison Loin recipe—a perfect blend of sophistication and hearty flavor. This dish features tender, lean venison soaked in a rich marinade of olive oil, red wine, balsamic vinegar, garlic, and fresh herbs like rosemary and thyme, enhancing every bite with earthy, robust notes. After a golden sear on the stovetop, the loin is roasted to perfection in the oven, ensuring a juicy, melt-in-your-mouth texture. A buttery pan sauce made from the reserved marinade adds a luxurious finishing touch. Ready in under an hour (excluding marinating time), this elegant entrée is ideal for impressing guests or savoring a gourmet meal at home. Serve it with roasted vegetables or creamy mashed potatoes to round out the meal and delight every palate. Keywords: marinated venison loin, boneless venison recipe, gourmet venison, venison marinade, roasted venison loin recipe.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pounds Boneless venison loin
• 1 cup Olive oil
• 0.5 cup Red wine
• 2 tablespoons Balsamic vinegar
• 4 Garlic cloves, minced
• 2 tablespoons Fresh rosemary, chopped
• 1 tablespoon Fresh thyme, chopped
• 1 teaspoon Salt
• 1 teaspoon Black pepper, freshly ground
• 2 tablespoons Butter

Directions

Step 1

In a large mixing bowl, combine olive oil, red wine, balsamic vinegar, minced garlic, fresh rosemary, fresh thyme, salt, and black pepper to create the marinade.

Step 2

Place the boneless venison loin in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is fully coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight.

Step 3

Remove the venison loin from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat your oven to 375°F (190°C).

Step 4

Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of butter to the pan and allow it to melt and sizzle.

Step 5

Remove the venison from the marinade, allowing any excess to drip off, and sear the meat in the hot skillet. Cook for about 2 minutes on each side, until a golden-brown crust forms.

Step 6

Transfer the skillet to the preheated oven and roast the venison loin for 10-12 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust cooking time based on your desired doneness.

Step 7

Remove the venison from the oven and place it on a cutting board. Allow it to rest for 10 minutes to let the juices redistribute.

Step 8

While the venison rests, return the skillet to the stovetop over medium heat. Add the remaining tablespoon of butter to the skillet along with any leftover marinade. Stir and simmer for 3-4 minutes to create a pan sauce.

Step 9

Slice the venison loin into thick medallions, drizzle with the pan sauce, and serve immediately. Pair with roasted vegetables or mashed potatoes for a complete meal.

Nutrition Facts

Serving size	(1334.5g)

Amount per serving	% Daily Value*
Calories	3470.9

Total Fat 265.3g	0%
Saturated Fat 56.6g	0%
Polyunsaturated Fat 21.9g
Cholesterol 700.8mg	0%
Sodium 2979.8mg	0%
Total Carbohydrate 14.9g	0%
Dietary Fiber 1.5g	0%
Total Sugars 5.7g
Protein 219.3g	0%

Vitamin D 4.5IU	0%
Calcium 163.1mg	0%
Iron 35.1mg	0%
Potassium 3311.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.8%

Protein: 26.4%

Carbs: 1.8%