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tender venison loin (london broil style)

(14 ratings)
Hambone avatar
Blue Ribbon Recipe by
Dan Hammond
@Hambone
Noblesville, IN

Cooking wildgame like venison takes some practice! And over-cooking lean meat of any game will ruin it because it has little fat and will dry out. But this recipe is simple and absolutely delicious...no one could ever guess it is anything but beef. A real crowd pleaser! I also use this recipe for moose roasts...see my photos with a delicious, rare, moose roast!

Blue Ribbon Recipe

Have friends who think they don't like wild game? This venison recipe will convert them. Marinating overnight allows the venison to soak up the sweet, spicy, and salty marinade. Follow the roasting instructions and the meat is perfectly cooked. A delicious wild game recipe.

— The Test Kitchen @kitchencrew
(14 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For tender venison loin (london broil style)

  • 1/2 c
    soy sauce
  • 4 Tbsp
    water
  • 6 clove
    garlic
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    vegetable oil
  • 1 tsp
    ground ginger
  • 1 tsp
    pepper
  • 1 lb
    venison loin

How To Make tender venison loin (london broil style)

  • 1
    Thinly slice the garlic and mix all ingredients together in a bowl.
  • 2
    Use venison backstrap (filet) whole or you may substitute moose, sheep or even beef. You may also use any roast cut. You will note in the photo that I show one filet unsliced next to the sliced one.
  • 3
    Place meat in a resealable plastic bag and add marinade mix. Refrigerate for a minimum of 8 hours but preferably overnight, turning occasionally.
  • Venison & pork tenderloins before cooking.
    4
    Place meat on broiler pan and discard marinade. Insert meat thermometer.
  • 5
    While this recipe uses the oven to bake the dish, you may also broil the meat in the oven (still using the meat thermometer). Or you may also use a grill. However, I have found that using an oven is the best insurance policy with cuts of wild game because the grill or broiler can quickly over-cook with uneven or too hot a temperature.
  • Using the same recipe, you can cook a roast...here is a moose shoulder roast in the oven
    6
    Bake at 350 until the thermometer reads 10 degrees before the desired level: 130-135 for rare, 135-140 for med rare but never more than 145 degrees (for beef, 120-130 rare, 130-135 med rare, 135-140 med). Let meat rest for 5 minutes upon removal from oven... it will cook another 5-10 degrees while resting and juices will flow back throughout the meat.
  • 7
    Taken out at 120 degrees, allowed to sit 5 minutes it will reach 125 -130 degrees and will produce a very nice, rare cut in venison and 145 degrees is beyond the edge of medium rare and will be at or above medium to well. Remember with this type of wild game it should always be served rare or medium rare. You must watch your thermometer closely because the meat's internal temp will escalate quickly and can get away from you. For those in the well-cooked crowd please have faith that the rare cut is delicious and letting it rest brings the juices back throughout the meat. If unsure about cooking temp try it first at 130 (120 for beef)... you can always pop it back in the oven if too rare for your taste.
  • 8
    After resting (don't cheat... let it rest 5 minutes), slice thin, about 1/8th inch slices and serve. Slicing thin is another secret to unlocking the flavor and texture.
  • 9
    Great with a hearty red wine, salad and other veggies. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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