Description
Axis venison from a licensed deer farm near Kerrville, processed through a USDA-inspected facility and delivered to us in whole loins. Farmed axis eats a controlled diet, which is why it does not carry the liver-and-cedar flavor people associate with wild-shot deer. We take the loins down ourselves, strip every bit of silverskin, and square the ends so the piece roasts evenly.
This cut has almost no fat, so speed and rest are everything. Sear the whole loin on all four sides in a hot pan, two minutes a face, then move it to a 400F oven for six to eight minutes. Pull at 128F and rest ten minutes under foil before slicing across the grain. Past 135F it turns to liver, so use a thermometer rather than a timer.
Specification
- Source: farm-raised axis deer, Kerrville area, USDA inspected
- Prepared: whole loin, silverskin removed, ends squared
- Grade: 1.2 to 1.6 lb loins
- Sold by: the piece
- Never previously frozen
Storage
Cook within three days. Venison loin freezes well because it is so lean, but thaw it slowly in the fridge over a full day or it weeps badly.
Hollis Barrow (verified owner) –
I have eaten a lot of wild deer and this is nothing like it in the best way. Clean, almost sweet, and the trim job saved me twenty minutes of picking silverskin off with a knife.
Priyanka S. (verified owner) –
Cooked it exactly as described, pulled at 128 and rested it. Sliced across the grain it was tender enough to cut with a fork. Served six people off one loin.
Michael Aguirre (verified owner) –
The meat is excellent, no complaints on quality. The loin I got was at the bottom of the stated weight range, closer to 1.2 pounds, which for the price felt light. Worth asking them to weigh it in front of you.