Slow-Roasted Spice-Rubbed Venison Loin Recipe

5.0

(2)

16 Reviews

By J. Kenji López-Alt

J. Kenji López-Alt Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Serious Eats' Editorial Guidelines

Updated on October 31, 2026

A low temperature gently cooks the lean venison gently, and a quick sear on a hot skillet gives you great flavor without drying out the meat.

Using an instant-read thermometer saves you any guess work: 120°F for medium-rare, and 130°F for medium-well.

Resting the loin for 15 minutes before slicing ensures the juiciness stays in the meat rather than on the cutting board.

A couple months back I shot a couple deer in northern Michigan. Chichi wrote about us eating the heart, which was extraordinarily delicious.…