Meat

Loin

Loin of Venison is tender back muscle for chops, roasts, and quick sears. Baste lean game; rest and slice across the grain. As a loin section of saddle, portion for even cooking and clear labelling. Cook venison loin to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, grilling, stewing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.