Boneless venison loins consist of deboned portions of the striploin & ribeye as one cut. Tender & flavorful, they’re a great roasting cut, but can also be sliced into steaks or medallions for faster-cooking applications.
Boneless loins are sold with some of the membranes (silver skin) still attached, so chefs will want to use a boning knife to remove the silver skin prior to roasting or slicing.
Applications: Roast Whole, Slice into Steaks or Medallions for Grilling or Searing.
