Venison Loin with Blueberry-Maple Sauce: Wonderfully seasoned backstraps browned in a cast iron pan and roasted in the oven to perfection then drizzled with a delightful homemade blueberry-maple sauce.
The recipe “Venison Loin with Blueberry-Maple Sauce” is from my Instagram and Facebook friend Christopher Kyer a.k.a wvhunter_honestomnivore. Thank you so much, Christopher, for sharing your recipe with us! Please check out his awesome Instagram page @wvhunter_honestomnivore and give him a follow!
This recipe calls for a special seasoning made by Christopher and it is called “HO Venison Seasoning.” The “HO” is short for “Honest Omnivore” and it is made with equal parts of dried French thyme, ground nutmeg, black pepper, garlic powder, and dried orange peel. Mix all of the ingredients and process in a spice grinder until uniform and then store it in a Mason jar. Christopher says he usually makes this in 2 1/2 cups batches.
Venison Loin with Blueberry-Maple Sauce
|Prep Time: 1 Hour||Serves: 4|
|Cook Time: 20 Minutes||Serving Size: 1/4 of everything|
|Total Time: 1 Hour and 20 Minutes||Calories Per Serving: 344|
- (2) 8 oz. pieces of venison loin, whole
- 1 Tbsp. HO Venison Seasoning (see above)
- 1 tsp. coarse kosher salt
- 2 Tbsp. bacon grease or other high-temperature oil
- 2 tsp. French thyme
- 2 tsp. Ground nutmeg
- 2 tsp. Black pepper
- 2 tsp. Garlic powder
- 2 tsp. Dried orange peel
- 1/2 cup Madeira (sweet marsala or sherry can be substituted)
- 1/4 blueberry preserves
- 1/4 cup maple syrup
- 2 Tbsp. fresh thyme leaves (reserve 1/3 for garnish)
- 2 Tbsp. butter
- Salt to taste (optional if using salted butter)
- Preheat oven to 375°F.
- Remove all silverskin from the loins and season on all sides with HO Seasoning and salt. Set aside at room temp.
- Remove stems from enough fresh thyme to make about 2 Tbsp. Chop lightly and set aside.
- Heat a cast iron skillet or other ovenproof skillet on high heat and add bacon grease. When it begins to smoke, add the venison. Brown for a minute to a minute and a half on each side and then place into the oven.
- Roast for 6 minutes, then flip the loins and return to oven for another 5 minutes for a rare to medium-rare finish.
- Remove from the oven and set the loins aside on a plate to rest, cover with foil.
- Add Madeira to the pan to deglaze, scraping with a spatula to bring up all the fond (brown bits).
- Once this begins to boil, light the Madeira with a long match or butane grill lighter.
- Let this continue on high heat until the flames die out. This step removes most of the alcohol (99%) without reducing the liquid content too fast.
- Add blueberry preserves, maple syrup, and thyme. Cook on high until reduced by half. Remove from the heat and add butter, whisking in until melted and the sauce thickens.
To serve, slice the loin across the grain and spoon sauce over the meat and garnish with freshly chopped thyme leaves. Serve with sweet potatoes and asparagus.
Note from Christopher: Cooking times with venison are tricky. Recipes have to assume a time, but that time varies based on the thickness of the cut. A loin from a 95lb Arkansas doe is a lot thinner than the loin form a 200lb Wyoming mule deer buck. Since I recommend that prime venison cuts be eaten on the rare end, I would suggest erring on the short side of cooking times. You can always put it back in a skillet if it is too raw for someone’s taste.
The good, the bad, and the delicious…
- Venison Loin with Blueberry-Maple Sauce is high in protein, iron and low in carbs.
- Unfortunately, it also might be too high in fat, cholesterol, and sodium and the sugar might be too high for diabetics.
See my tips below for making this a more diet-friendly recipe.
Venison Loin with Blueberry-Maple Sauce Nutrition Facts
|Yields: 4 Servings||Serving Size: 1/4 of everything|
|Calories 344||Calories from fat: 26%|
|% Daily Value*|
|Total Fat 10 g||15%|
|Saturated Fat 5 g||27%|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 142 mg||47%|
|Sodium 1227 mg||51%|
|Potassium 470 mg||13%|
|Total Carbohydrates 18 g||6%|
|Dietary Fiber 1 g||3%|
|Sugars 13 g|
|Protein 35 g||69%|
|Vitamin A 4%||Vitamin C 0%|
|Calcium 3%||Iron 31%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- To help lower the cholesterol and fat, use a butter alternative or omit the butter if you must but you will be missing out on some flavor. You could also eat a little less of the meat. Venison is a healthy meat in my opinion because it is all-natural, however, if you struggle with your cholesterol you might want to cut back a little on the meat because the meat is providing quite a bit of the cholesterol in this dish. However, studies show that venison actually helps your cholesterol so that might be something you want to talk to your doctor about.
- To help lower the sodium you could leave out the added salt and use unsalted butter.
- To help lower the sugar, you’ll need to make changes with the syrup and blueberry preserves. For the syrup, you could use Joseph’s Sugar-Free Maple Syrup and for the preserves, you could use Smucker’s Sugar-Free Blueberry Preserves or make your own. There are lots of recipes online for diabetic-friendly blueberry jam.
- Whatever changes you make to your Venison Loin with Blueberry-Maple Sauce, you can recalculate the nutrition facts at myfitnesspal.com
Please make sure to give my friend Christopher Kyer-The Honest Omnivore a follow on Instagram! You’ll find many awesome posts of various recipes, hunting pictures, and much more.