GRILLED VENISON STEAKS
I've gone through much of the detail on how to properly grill a backstrap of venison (or elk, antelope, bison, moose etc.) above, but remember that this is done over high heat with the grill top open, and that it takes a good 15 to 20 minutes. Be patient and you will be rewarded.
Provided by Hank Shaw
Categories Main Course
Time 50m
Number Of Ingredients 4
Steps:
- Coat the venison backstrap in oil and salt well. Set aside for 30 minutes to 1 hour at room temperature.
- Get your grill hot, clean the grates and lay the venison on the grill. Keep the grill cover open. Let this cook 5 to 7 minutes without moving, depending on how hot your grill is and how thick your venison loin is. You want a good sear, with good grill marks, on that side of the meat. Flip and repeat on the other side.
- Do the finger test to check for doneness. If the venison needs some more time, turn it to sides that have not had direct exposure to the grill and cook for 2 to 3 more minutes, checking all the way. If you are using a barbecue sauce, paint the meat with it and let it caramelize on the meat for a minute or three.
- When the meat has been cooked to your liking, take it off the fire and let it rest for 5 to 10 minutes. If you are using a spice rub now is the time to roll the meat in it.
Nutrition Facts : Calories 170 kcal, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 90 mg, Sodium 65 mg, ServingSize 1 serving
GRILLED REVERSE SEAR VENISON LOIN
Number Of Ingredients 8
Steps:
- Combine olive oil, soy sauce, and Worcestershire in small bowl
- Squeeze juice from lemon into bowl, discarding the lemon
- Press garlic and add to bowl
- Add red pepper flakes, salt and pepper, stir well
- Trim venison loin, making sure to remove "silverskin", place in waterproof freezer bag
- Add marinade from bowl to bag
- Refrigerate 4 - 8 hours
- Preheat grill or smoker to 200F
- Remove loin from fridge while grill warms up
- Add loin to smoker and smoke until internal temperature is 15 degrees below final desired temperature (I like my venison very rare at 125, so I remove it from the smoker at 110).
- Remove venison from smoker at desired temperature and cover with foil
- Preheat grill to highest temperature setting (tip: I use both a smoker and a grill, so I start preheating the grill 15 minutes before I am ready to remove the loin from the smoker)
- Place loin on hottest part of the grill and brown (2-5 min), repeat browning all sides (tip to get a good maillard reaction (browning) and prevent overcooking the meat, I leave the grill uncovered during this step)
- Check internal temperature to ensure loin has reached desired temperature, remove from grill, tent with foil and rest
- Slice thinly across the grain and serve
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