Wild Game Wednesday: Grilled Venison Loin
There are many great benefits of eating wild game, for instance, wild venison is the ultimate free-ranging food; it’s free of growth hormones, antibiotics, and lives its entire life in the wild. Although venison and beef supply similar nutrients – both are high in iron and B-vitamins, however, venison contains higher amounts of most nutrients compared to ground beef, no matter which cut you choose. Venison is often leaner than grain-fed beef, and some cuts, such as top round, contain even less fat per serving than a chicken breast.
Knowing the health benefits of wild game is an important component of understanding where our food comes from and the impacts we can make when we choose local, healthy and sustainable food choices. Help support and invest in conservation in Michigan by purchasing a hunting or fishing license, those license revenues restore habitat, purchase public lands and help manage over 900 wildlife and fish species!
Check out our Gourmet Gone Wild grilled venison loin recipe below, and start choosing healthy, local and sustainable foods!
Grilled Venison Loin
1-2 Pounds of Whole Venison Loin (Backstrap)
2 Cups Worcestershire Sauce
1 Cup Red wine
2 TBSP Garlic
8 OZ Sliced Mushrooms – as wild as you can procure
½ Cup Diced Onion
½ Cup Diced Celery
½ Cup Diced Carrots
¼ Cup Whole Grain or Spicy Mustard
3 TBSP Tomato Paste
½ Cup Minced Herbs
6 TBSP Olive Oil
Kosher Salt & Pepper
- Heat 3 TBSP olive oil in a medium saucepan – add all cut vegetables and simmer until onions are translucent.
- Deglaze pan with red wine.
- Add the tomato paste, minced herbs, garlic and mustard – stir till blended.
- Add the Worcestershire – boil and reduce by 1/4.
- Set in fridge to cool.
- 24-48 hours before grilling: Add whole venison loin to marinade and set in fridge for 24 hours.
- Remove venison loin from fridge 2-3hrs before grilling and place in strainer to remove all marinade. Pat venison dry with paper towel and season with salt & pepper.
- Preheat grill to 400 degrees. Brush grates with olive oil and lay venison out directly over flame. Turn after 3 minutes and grill other side for another 3 minutes. Move Venison to indirect heat and bring to an internal temperature between 120 and 145 degrees. Once desired doneness has been achieved – remove from heat and let rest on countertop cutting board for 15 minutes.
- Once the venison has fully rested – slice and serve immediately.
Check back every Wednesday for a new Wild Game Dish recipe, proudly used by MUCC’s Gourmet Gone Wild program! If you’re looking for more wild game and fish recipes check out the MUCC online store and purchase a copy of Wild Gourmet!