Venison Loin with Salad / Avocado Lime Ranch Dressing

Today I am sharing a great recipe for using some of the venison loin and backstrap chops in the freezer.

Venison is fantastic grilled or roasted in the oven.  The key here is to avoid overcooking the venison.  The lean nature of venison leads to a dry, tough texture when cooked past medium rare to medium.  Do yourself a favor and avoid overdone venison.

Here is the recipe:

10-12 venison chops/loin/butterfly pieces (I used whitetail deer but any venison will work)

Marinade: (Not necessary but adds to the flavor)

  • 1/4 Cup Worcestershire
  • 2 tbsp Soy sauce
  • Juice from 1 lime
  • 1/4 tsp Black pepper
  • 1/4 tsp Salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
Mix marinade and add to zipper seal bag
Add venison and toss to coat
Refrigerate for 3-4 hours turning occasionally to recoat the venison
Roast in the over at 350 degree for 10 minutes or until medium rare to medium
You DO NOT want to overcook the venison, it will ruin it.
Avocado Lime Ranch Dressing:
  1. 1/2 cup ranch dressing
  2. Juice of 1 lime
  3. 1 avocado
  4. 1 tbsp cilantro
  5. 2-4 tbsp olive oil (to thin)
Mix first 4 ingredients in food processor or blender until smooth.  Add olive oil if needed to thin.
Store in refrigerator for up to 3 days
Salad:
  • 1 head of lettuce, chopped
  • 1/2 cup of each (more if desired)
    • Tomato
    • Corn
    • Onion (chopped)
    • Black Beans
    • Avocado (cubed or sliced)
Toss salad mix together
The venison can be added to the salad or used alone as an entree.

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Author: Eric Hall

Afflicted with Whitetail OCD, I have been addicted to the Whitetail Deer since the late 1980s. It is an all-consuming and never-ending passion to learn about and ultimately preserve the heritage of whitetail deer hunting. Now I feed that addiction with the Whitetail OCD blog.

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