Red Deer Boneless Shortloin (Eye of Loin) New York Strip - 1.0 -1.5 lb. SOLD OUT

Red Deer Boneless Shortloin (Eye of Loin) New York Strip - 1.0 -1.5 lb. SOLD OUT

Your Price: $46.25
Out of Stock
Part Number:Bnls Shortloin

Choose Options and Quantity

Weight & Price Options
Shortloin 1.0-1.5
Shortloin 1.6-2.0
Buy venison meat online at Tender venison roasts, steaks and strips make us an excellent choice for top quality venison and affordable prices.

Look under more info for size package you would like. The Red Deer Boneless Eye of Loin is the portion of the Boneless Loin (Backstrap Deer Strip Loin) remaining after removal of the Rack (8 Rib Deer Rack) from the side. The venison strip loin can be cut into individual steaks (preferably after resting the meat) steaks are usually 7 - 8 oz per serving.

Pan Frying & Grilling - cook venison boneless loin over high heat 2 minutes each side. Roasting - Seal deer meat over high heat.

Cook in preheated 450-degree oven, allowing 3 minutes for every 1/2 inch of thickness. Minimum of 15 minutes for rare 1-1.25 lb. Rest for 10 minutes.

Bur Oaks Venison Eye of Loin (Appetizer)

1 - 1.25 lbs Venison Eye of Loin 
cup olive oil
3 cloves garlic, sliced
1 teaspoon salt
teaspoon, pepper


1 loaf French bread, sliced
Olive oil
Salt and pepper

Caramelized Onion Marmalade
3 red onions, cut into 1/4 slices
cup dry red wine
cup red wine vinegar
  cup packed light brown sugar
  cup honey
 1 teaspoon salt
teaspoon pepper 
cup pomegranate juice

Venison Loin - Season loin with salt and pepper and marinate with in olive oil, garlic and over night.  Heat grill or griddle to high and sear on all sides.  Transfer to 400 degree oven and continue cooking to medium rare or desired temperature (135 degrees internal temp).  Let rest for 15 minutes and thinly slice the meat. 
Crostini - Drizzle bread with olive oil and season with salt and pepper.  Toast in  degree oven until golden brown.  Caramelized Onion Marmalade - Combine red onions, red wine, red wine vinegar, pomegranate juice, brown sugar and honey over medium heat stirring constantly, until sugar is dissolved.  Season with salt and pepper and then simmer until the consistency of marmalade, about 1 hour.  Serve at room temperature.
Place the Marmalade on the toasted Crostini with thin slices of Venison Loin over the top.

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