Venison loin seared over direct heat and glazed with a reduction of sloe gin, stock, and blackberry. Dark, gamey, and richly flavoured.
smokeandsoil.com/recipes/grilled-venison-loin-with-sloe-gin-glaze
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Target Temps
For the Venison Loin
For the Sloe Gin Glaze
Game needs confidence. Cook it too timidly and you lose what makes it interesting — that slight gaminess, the lean texture that rewards quick, hot cooking. Venison loin, in particular, demands attention to timing and temperature. It’s a cut that benefits from a sharp sear over direct heat, locking in juices and flavour, then resting long enough to let those juices settle and the meat relax.
This recipe pairs that careful grilling with a glaze that’s both seasonal and straightforward: sloe gin, blackberries, juniper berries, and a touch of honey. These ingredients nod to the countryside origins of venison, adding a subtle sweetness and depth without overpowering the meat’s natural character. The glaze is applied at the finish, giving a glossy, fragrant coating that complements the clean, lean profile of the loin.
The accompanying celeriac and apple purée, enriched with butter and milk, adds a creamy contrast that feels grounded and wholesome. It’s a side that honours simple, homegrown ingredients cooked with respect. This is everyday BBQ elevated by thoughtfulness — a balance of fire, flavour, and technique that rewards patience and precision without fuss.
For the Venison Loin
silver skin removed and tied (ask your butcher)
For the Sloe Gin Glaze
lightly crushed
For the Celeriac and Apple Purée (Seasonal Side)
peeled and diced
peeled, cored, and diced
Health Notes
Venison is one of the leanest red meats available — lower in fat than beef or lamb, and high in iron and protein. It's a good choice for those looking to eat red meat with a lighter nutritional footprint.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
400
kcal
28g
protein
6g
carbs
26g
fat
Values are estimates and vary with portion size and preparation.
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For the Celeriac and Apple Purée (Seasonal Side)
Prepare the Grill and Venison
Set up the Weber Master-Touch for two-zone cooking. Place a full chimney of lit Weber briquettes on one side of the charcoal grate. Add the oak wood chunk to the coals. Close the lid and allow the grill to preheat to a surface temperature of 450°F (230°C) over the direct zone. Pat the venison loin dry, rub with olive oil, and season liberally with salt and pepper.
Construct the Sloe Gin Glaze
While the grill heats, prepare the glaze. In a small saucepan, combine the sloe gin, beef stock, blackberries, and crushed juniper berries. Bring to a simmer over medium heat and reduce by half, concentrating the flavors. This should take approximately 10-12 minutes. Strain the liquid through a fine-mesh sieve, pressing the berries to extract all juice. Return the liquid to the pan, stir in the honey, and keep warm over very low heat.
Sear the Loin
Place the seasoned venison loin directly over the hot coals (direct heat zone). Sear for 3 minutes per side to develop a deep, dark crust. Use tongs to turn the loin, ensuring all four sides are seared.
Finish on Indirect Heat
Once seared, move the loin to the cool side of the grill (indirect heat zone). Insert a digital meat thermometer into the thickest part of the loin. Close the lid, ensuring the top vent is positioned over the venison to draw the smoke and heat across the meat. Cook until the internal temperature reaches 125°F (52°C). This will take approximately 8-12 minutes, depending on the thickness of the loin.
Rest and Finish the Glaze
Remove the venison from the grill and place it on a cutting board. Tent loosely with foil and allow it to rest for 10 minutes. The internal temperature will rise to a perfect 130°F (54°C) for medium-rare. While resting, finish the glaze by stirring the cold butter into the warm sloe gin reduction until emulsified and glossy.
Prepare the Purée
In a separate pan, cover the diced celeriac and apple with milk and a pinch of salt. Bring to a simmer and cook until very tender (about 15-20 minutes). Drain the milk, reserving a few tablespoons. Add the butter and blend with a stick blender or mash until perfectly smooth, adding reserved milk as needed for texture. Season with white pepper and salt.
Slice and Serve
Remove the string from the rested venison loin. Slice the loin into 1cm thick medallions. Serve immediately alongside a generous dollop of the celeriac and apple purée, drizzled with the warm Sloe Gin Glaze.
Slice and Serve
Remove the string from the rested venison loin. Slice the loin into 1cm thick medallions. Serve immediately alongside a generous dollop of the celeriac and apple purée, drizzled with the warm Sloe Gin Glaze.
Health Notes
Venison is one of the leanest red meats available — lower in fat than beef or lamb, and high in iron and protein. It's a good choice for those looking to eat red meat with a lighter nutritional footprint.
Per serving (estimate)
400
kcal
28g
protein
6g
carbs
26g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
