What to do with venison loins?

I just came in to some fresh venison from a hunter gatherer in the neighborhood. Problem is, I really don't know how to prepare it properly. Any suggestions? Recipes? Thanks.

Venison can make a good chili. Sorry, but I don't have specific tips regarding how venison might behave differently than beef for this application. It's leaner than beef, but I doubt that matters much in this context.

What cut of venison is it? If it's ribs or a loin, just roast it, maybe with a dry rub, and/or maybe marinate it first. Just be careful, because it's so low in fat, it's easy to overcook. As long as it's an intact cut of meat, I wouldn't cook it beyond 120° (rare) to 130° (med-rare) unless you like to eat shoe leather.

Or go low and slow with a braise or BBQ.

DO NOT MAKE CHILI OUT OF VENISON LOIN!!!!

The loin is extremely tender and should be eaten rare. Marinate it with a lot of aromatics and red wine. It will have an extreme game flavor. I am assuming it is from a fresh kill. Cut the loin into small filets and pan sear each side and cook it for a very short time in a high temp oven. Over cooked venison is the second worse thing to eat, second only to over cooked squab. Please remember to marinate it after portioning and allow it to marinate at least 24 hours.

Make a nice port reduction for the sauce. Do not be afraid to use ample amount of butter for the loin is very lean. Best of luck.

nr, would you roast at 350? They are loins. I did get some chuck roast type meat as well, but that's destined for chili (thanks for the suggestion peter). Hmmmm. I'm stumped because I'm just plain not familiar with this meat other than prepared by others as chili or jerky. Can you grill them?

The best bourgognone I ever had was from a leg of venison that my uncle bagged. While I have cooked venison loin as a roast, I prefer it as a braise, or, if roasted, with a sauce with some body.

I'd probably roast at 350° - but you could go to 375° or so if you want the outside better done (increased Maillard reaction) and the inside a little rarer.

Since it's such a tender cut, you could grill it too. Have you thought of slicing it thin, pounding it out, and making a venison scallopini? I would definitely second the suggestion of a port reduction, maybe with a few finely chopped shallots to go with it.

The chuck roast could make a great braise.

Sorry -- I glossed over the word "loins" in the subject line of the original post... It would be a waste to use the loin in chili

The venison prosciutto served at Bin 56 is appealing... but probably too involved for many of us. Someday, I'll have a cool, dry cellar...

Let us know how it comes out!

sour cherries are a fine counterpoint to the delicious gaminess of venison loins. The port reduction will be great - add a few dried sour cherries to the port while it reduces. Braising a loin will give you shoe leather - save braises for fattier cuts of meat. Pan sear invidual portion cuts (1.5 to 2 inches in thickness) then place in oven at 400 degrees for about 3 minutes for medium rare.

Back in Early Sept., the husband and I stayed at Rainbow Ranch Lodge in Big Sky, MT. Food & Wine recently picked this as one of the 50 Best Wine Experiences in the US and the food was awesome. Our first night there we both had grilled elk tenderloin in a port-fig reduction. I would imagine that venison would lend itself nicely to this same sort of sauce.

Have you checked Epicurious.com or Food Network.com for ideas? I would definitely try there. Also if you know your butcher handles game, ask them for advice.

Good luck and enjoy!