Description
Tender venison loin coated with garlic and parmesan, perfectly cooked to medium-rare for a sophisticated wild game dish that’s also keto-friendly.
Ingredients
Scale
- 1 pound venison loin or backstrap, silver skin removed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
Instructions
- If desired, soak venison in milk for 2-4 hours to reduce gaminess, then pat completely dry.
- Combine minced garlic, Parmesan cheese, rosemary, thyme, salt, and pepper in a small bowl.
- Brush the venison loin with 1 tablespoon olive oil, then press the garlic-Parmesan mixture onto all sides of the meat.
- Let the seasoned venison rest at room temperature for 30 minutes.
- Heat remaining olive oil and butter in a large cast-iron skillet over medium-high heat.
- Sear the venison on all sides until a crust forms, about 2 minutes per side.
- Lower heat to medium and continue cooking until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, about 5-7 minutes total.
- Remove from heat and let rest for 10 minutes before slicing against the grain.
- Serve with the pan juices drizzled over the top and additional grated Parmesan if desired.
Notes
- For less gamey flavor, try the optional milk soak mentioned in step 1.
- Don’t overcook venison as it will become tough – medium-rare is ideal.
- Let the meat rest after cooking to retain juices.
- This recipe is keto-friendly and low-carb.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Calories: ...
Keywords: venison, wild game, keto, garlic parmesan, medium-rare, low-carb
