| 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 Stip 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
¼ cup olive oil
3 cloves garlic, sliced
1 teaspoon salt
½ teaspoon, pepper
Crostini
1 loaf French bread, sliced
Olive oil
Salt and pepper
Caramelized Onion Marmalade
3 red onions, cut into 1/4 slices
¼ cup dry red wine
¼ cup red wine vinegar
¼ cup packed light brown sugar
¼ cup honey
1 teaspoon salt
½ teaspoon pepper
¼ 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. |
