Greek Marinated Venison Loin Steak and Fries

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I made this on one of those days where I didn’t know what I was going to make for dinner, I didn’t have the right ingredients for what I first decided on, and then the pivot turned out way better than what I was wanting in the first place. Don’t you love it when that happens?

It’s honestly where I first got the inkling that I might be somewhat good at cooking, because being flexible and creative was something I enjoyed, and it usually always paid off. I’m proud of myself that I can now do this with wild game, because when I first started cooking it, I was SO intimidated because I never knew what to do with it!

And this time, I had some of those same nerves. I cook a lot of venison, sure, but I’m not familiar with cooking loin chops, so it was kind of a shot in the dark when I was having a hard time deciding what to make. I stuck with my tried and true course of marinating for 20-30 mins and cooking it hot and fast, and it serve me well.

Long story short, if you have some venison loin chops, you’ll want to make this. I’m so used to always eating backstraps, tenderloins, and random deer steaks, that I totally underestimated the loin chops, and I am newly hooked! I’ll for sure be requesting these cuts from the hubs’ harvest next year!

Have you made these? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 2-4)

INGREDIENTS:

  • 1 lb venison loin chops (about 3-4 chops)⁠
  • 2-3 yellow potatoes, cut into fries⁠
  • 1 cup + 1/3 cup olive oil⁠
  • 6 cloves garlic, minced⁠
  • 1 tbsp. + 2 tsp. oregano⁠
  • 1 tsp. + 1 tsp. salt⁠
  • 1 tsp. + 1 tsp. pepper⁠
  • 1 tbsp. lemon juice

DIRECTIONS:

Preheat oven to 400 degrees. Mix 1 c olive oil, garlic, 1 tbsp. oregano, 1 tsp. salt, 1 tsp. pepper, and 1 tbsp. lemon juice in a bowl, and use it as a marinade for your chops. Once covered with the mixture, let your chops marinate for about 20-30 mins. While the chops are marinating, mix the remaining olive oil, salt and pepper, and oregano. Cover a sheet pan with parchment paper, spread out your fries on the pan, and drizzle the olive oil mixture over the fries. Toss to coat. Cook for 20 mins flipping halfway, and then remove from the oven (don’t turn off the oven!) After the chops are finished marinating, heat n oven-safe pan on high heat (preferably a cast iron – get it hot!). Sear the chops for about 1 minute on each side, and then place the pan in the oven for about 5-7 mins. Once done, remove from the oven, and serve with the fries!⁠


Venison Tenderloin Zucchini Roll Ups

The perfect venison appetizer for pizza lovers!

The Harvested Kitchen uses affiliate links (including Amazon Affiliate links), which may be included on this page. This means that I may earn a small commission for purchases made using these links (at no additional cost to you).


If there are two things my husband loves, it’s venison and pizza, so I figured why not combine the two? OK, so it’s not “pizza” (where is the 🍞 and 🧀??) but I’ll say, dressing up your tenderloin with some pizza sauce is a winning combo for sure!

These little roll ups are are great to eat on their own for dinner, but they also make a great appetizer if you’re looking to get fancy with your spread 💁🏻‍♀️

One thing to note — it is a must that the zucchini slices are cooked before you create your roll ups, otherwise they’ll break. If you don’t want to pan fry them, you can also do a very quick blanch: drop them in a pot of boiling water for about 10 seconds, remove, and throw them into an ice bath to stop the cooking process.

Have you made these? Let me know what you think or any questions you have in the comments below!


RECIPE (Serves 2)

INGREDIENTS:

  • 1 lb venison tenderloin⁠ (depending on the size, you may need 2 tenderloins!)
  • 1 tbsp all-purpose meat seasoning (I like @specialshitseasonings)⁠
  • 1/3 cup Worcestershire sauce⁠
  • 1 large zucchini⁠
  • 1 tbsp. olive oil⁠
  • 2-3 tbsp. pizza sauce⁠
  • salt and pepper⁠ to taste

DIRECTIONS:

To cook the venison, coat your tenderloins in salt and pepper, all-purpose meat seasoning, and Worcestershire sauce. Let marinate for at least 20 mins, and no longer than an hour. Heat your grill. Put your tenderloins on the grill, and cook quickly – no longer than 3 mins per side depending on the size (the ones I used were quite small, so I only did 90 seconds per side). Once done cooking, remove from the grill. After a few minutes of rest, slice the tenderloin into strips no bigger than 1 inch thick. ⁠

To make the roll-ups, first slice your zucchini lengthwise into very thin slices (use a mandolin if you have one – it is WAY easier that way!). Heat a pan over medium-high heat, and add your olive oil. Once heated, add your zucchini slices and saute for about 10 seconds on each side (you’ll need to do this in batches), until slightly soft. Once the zucchini slices are done, take one slice and, add a small dollop of pizza sauce, and spread evenly across the slice. Place one strip of tenderloin at the end, and roll-up. Repeat with the rest of your slices and tenderloin!⁠