Saturday Q&A Post- Loin Cookery and Crockpotin’

May contain affiliate links or sponsored content. Please see my website policies for more information.

I recently got asked a couple questions by readers and I asked if I could share here in case others have questions as well!

And since I think a post needs a photo…here are some neat ones I took of Mare one night before he skinned out the head to boil it (He boils and keeps ever rack. Like the one in the banner at the top of the page)


IMG_6152 IMG_6154

I’d like to ask you what is your favorite way to cook a venison loin? My boyfriend and hid dad like it breaded and fried in oil. I don’t like it that way. -Kasey J. 

Hi Kasey!
Check out this post here, I’m not quite sure what the loin is…maybe thats what we call the backstrap? From the back, along the spine? I just googled it and I think thats it.

I don’t like to cut it into steaks, I like to leave it in a long ‘roast like’ cut. BBQ’ing or broiling is terrific! I find it’s best rare as well.

Here’s how I do it: Marinate your backstrap a few hours to overnight in one of the marinades listed in the link above, or any other yummy marinade/spice rub you like! For BBQ, preheat your BBQ, then take your backstrap out of the marinade, shaking off any excess and put it on the BBQ. On medium high heat I cook about 8 minutes on either side, then let it rest for 10 minutes. For Broiling, heat up your broiler on high, with a rack in the middle of the oven. When it’s good and hot, put a pan with your backstrap, in the oven for 8 minutes on either side. Let rest ten minutes. This will give you a backstrap that looks like the one in this Thyme for Wine Marinade. Still rare, but definitely not blue rare by any means. If thats really too much red for you, try cooking 9 or 10 minutes on either side.

Then it’s just a matter of how you want it sliced, I like it paper thin melt in my mouth whereas Marius like thick steak like slices. You also can’t go wrong with Montreal Steak Spice and a bit of oil rubbed on the meat, then cooking it as mentioned above. My personal favourite? A Teriyaki marinade, cooked rare, sliced paperthin, cold the next day YUM IN MY TUM.

You can also check out the archives for everything under venison with this link.

Do you have any venison crock pot recipes?  -Roxanne M.

Hi Roxanne!
I don’t have any specifically crock pot recipes on the blog, but any chili, stew, pulled beef or drip beef can be swapped out for venison and put in the crockpot. Rarely do I find recipes actually for venison, I just end up finding beef ones and using venison instead.
Here are some I like!
You could skip the browning and just chuck everything in the crockpot for this Lucky Venison Stew. (sorry for the bad photo!)

Again, this is an old post back when I took horrible photos! But this Cornmeal Cocoa Chili is delicious despite the horrific photos…

Here is an amazing Pulled Beef that I just use venison for from The Elliott Homestead. When I made it for the first time, I made a 5 qt crock FULL and brought it to a big family dinner. Most people didn’t know who made it and kept asking who brought the pulled pork! It wasn’t gamey tasting at all which converted the ‘game haters’ and impressed the hunters that were there! We then ate it on Stecca Buns (Instead of making baguettes, just cut chunks and stretch them into ciabatta style buns) with a ginger coleslaw my sister made. That blew everyones minds as well. It’s a make again, well worth the long ingredient list.

And this Drip Beef from the Pioneer Woman has been made many times in our house with venison! It was the first time we’d ever had Drip Beef that wasn’t cooked roast beef style it’s way more serving friendly, but just as drippy tasty juicy. I suggest napkins be on hand, or outdoor eating!



So! Can you help these Ladies? Do you have anything else to add?


Leave a Reply