Cola Venison Loin Recipe
The following recipe is a family favorite of mine, especially with the kids! It’s a quick, easy and delicious recipe that can be used with multiple cuts of meat.
What you’ll need:
2 tsp kosher salt
2 tsp paprika
1 ½ tsp freshly ground black pepper
1 ½ tsp cayenne pepper (or less, for a milder flavor)
½ tsp ground cumin
4 lbs. deer loin (can substitute for another cut, i.e. ribs)
2 tbsp. olive oil
6 medium garlic cloves, peeled and smashed
½ medium yellow onion, diced
2 cups Cola (not diet, needs sugar)
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
2 tbsp. cornstarch
2 tbsp. water
The Game Plan:
Combine the salt, paprika, black pepper, cayenne, and cumin in a small bowl. Evenly rub the spice mix on all sides of the loin, then set aside.
Heat the oil in a 6-quart stove-top pressure cooker over medium heat until simmering (Can use an electric pressure cooker instead of a stove top). Add the loin to the pressure cooker and sear, turning occasionally, until browned on all sides for about 6 minutes. Transfer to a large plate.
Add the garlic and onion, then cook, stirring occasionally, until softened for about 4 minutes. Add the cola, soy sauce, and Worcestershire. Then, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker.
Return the loin to the pressure cooker, turn to coat in the sauce, and lock the lid in place. Increase the stove-top heat to high and bring the cooker to high pressure. After, reduce the stove-top heat to medium and cook for 30 minutes, adjusting the heat as necessary to maintain a visible, steady stream of escaping steam. Meanwhile, set aside a strainer over a large bowl.
Remove the pressure cooker from the heat and allow the pressure to come down naturally for 15 minutes.
Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam).
Transfer the loin to a large plate and set aside. Pour the liquid through the strainer and return the contents of the strainer to the pressure cooker.
Return the pressure cooker to the stove over medium-high heat and bring the mixture to a boil. Place the cornstarch and water in a small bowl, whisk to combine, and add half of the mixture to the pressure cooker. Cook for 30 seconds, whisking constantly, until the sauce is glossy and thickened (add more cornstarch mixture as necessary if you want a thicker sauce). Remove from the heat, add the reserved loin, and turn to coat in the sauce. Serve and enjoy!
We serve this dish with rice, but would be just as good with mashed potatoes or couscous
-Adam Sites, Fall Obsession Field Staff