Loin Of Venison With Cherry Chili Salsa
Juicy venison loin paired with a tangy cherry chili salsa offers bold flavors and tender texture, perfect for a special dinner or festive occasion.
Ingredients
Instructions
- Preheat oven to 400°F.
- Rinse and dry the venison loin.
- Tie the venison with kitchen twine to ensure uniform thickness.
- Season the venison lightly with salt and pepper.
- Heat a skillet with a thin coating of olive oil until hot.
- Add the venison and brown on all sides.
- Transfer the browned venison to a casserole and roast in the oven for 15 to 25 minutes or until medium rare.
- Allow the venison to rest at room temperature for at least 20 minutes.
- Slice the rested venison thinly and serve with cherry chili salsa.
Tips & Substitutions
For an extra layer of flavor, marinate the venison loin in the hard apple cider with salt and pepper for a few hours before cooking. If you can't find jicama, consider substituting with diced cucumber for crunch. Additionally, make sure to monitor the internal temperature of the venison to achieve the desired doneness; use a meat thermometer for best results.
Serving Suggestions
Serve the sliced venison with cherry chili salsa on top for a vibrant presentation. This dish pairs beautifully with roasted vegetables or a fresh salad. For a heartier meal, consider serving it alongside Texas Hash or a side of mashed potatoes to soak up the flavors.
Storage & Reheating
Leftover venison can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the slices in a skillet over low heat to prevent drying out. If you prefer, you can also microwave the venison on a low setting, covered, for a short time.
Nutrition & Diet Analysis (per serving)
Each serving of Loin Of Venison With Cherry Chili Salsa contains roughly 41 calories, with 1g protein, 10g carbohydrates, and 0g fat. It is a good source of vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 2299mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What is the best way to ensure the venison is cooked to the right doneness?
Using a meat thermometer is the most accurate method. For medium rare, aim for an internal temperature of 130-135°F. Remember to let the meat rest after cooking, as it will continue to cook slightly from residual heat.
Can I use fresh cherries instead of dried for the salsa?
Yes, you can use fresh cherries, but it's best to pit and chop them before adding. Fresh cherries will provide a different texture and flavor profile, so you may want to adjust the sweetness of the salsa accordingly.
What type of green chilies should I use?
Roasted green chilies like poblano or Anaheim are excellent choices for this salsa. They provide a mild heat and a nice smoky flavor. If you prefer more spice, consider using jalapeños or serranos, but be sure to adjust the quantity to your heat tolerance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).