My mother-in-law spoiled us with the most delicious dinner tonight.
The main dish was venison loin, tender and cooked to perfection. She took the venison loin out of the freezer yesterday, so it was thawed by this morning. Around 10am, she hand-rubbed it with kosher salt and then pierced the meat with a fork to ensure the salt could work its way into the meat. Salting in advance is a secret method to tender meat! She sprinkled a tiny bit of soy sauce on it too (optional). It marinated throughout the day in the refrigerator. About 45min before dinner, she got a pan really hot on the stove, got olive oil hot in the bottom, and seared both sides of the meat. Then she put it into the oven at 350F for 5min. At that point, it was 135° so she took it out of the oven. (Note: If it’s not hot enough, you can flip it and put it back into the oven for 5 more minutes.) The secret here is to take it out of the oven and cover it in aluminum foil to allow it to keep cooking a bit and let the juices soak in. Let it sit for 20min before cutting it! At that point, the longer you let it sit, the more done it gets. As you can see from the photos, I like mine cooked through (it was still super tender!), and Hubby likes his more pink. The venison loin was delicious - I think we all went back for seconds! ❤️
Served with sautéed mushrooms, onions, peppers, roasted broccoli & cauliflower & asparagus, parsley buttered boiled
potatoes, and bread. Apple pie, ice cream and whipped cream for dessert. Like I said, she spoils us!!
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