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Venison Loin Recipe - I'll Take The Loin
2008-06-10
The following recipe has evolved from the early days of my bow hunting out of a tent camp. It originally was cooked on a steel grid over a camp fire. Fortunately the modern camp's have a very nice four burner propane grill – easier to control the heat. Originally the venison loin (back straps to most) was sliced into steaks about 1 ½ inches thick (at least two to a serving) and then butterflied. The steaks were then marinated in Italian dressing all afternoon. That evening, when baked potatoes wrapped in foil had been in the coals (turned regularly) for 50 minutes, the cooking grid was placed on rocks over the hottest coals and coated with olive oil. The steaks were then cooked, no more than three minutes a side. I found that even watching carefully and allowing no more than six minutes over the coals, the steaks often overcooked and dried out. Evolution to the following:
Needed: A whole loin for every 4/5 people being served (seems like a lot until you taste it), a baking sized potato for each, fresh tossed salad, Italian Dressing, one gallon Zip Lock bag, foil to wrap the potatoes, olive oil, salad dressing of choice, butter, sour cream.
At least four hours before the meal (I like to do this the day before and refrigerate and then remove from ‘fridge four hours early) place trimmed loin in gallon Zip Lock bag and cover it with Italian dressing.
Depending upon the availability at the cooking location, if an oven or microwave is available cook potatoes separately. I like to do them in the oven, coated with olive oil and wrapped in foil (one hour at 350 degrees and then test with a fork). Have the grill (I prefer charcoal, but use propane for the convenience) burning on high ready to cook ten minutes before the potatoes are done.
Drain the venison loin, coat the grids on the grill with olive oil, and place the loin on the grill. About 5 minutes a side will suit all tastes – the end pieces will be medium/well to medium and the center medium rare (yum). Let the loin cool while the potatoes are unwrapped and then slice it into steak width pieces – at least an inch.
If you have to serve with steak sauce (in my opinion anyone putting steak sauce on a venison loin cooked properly should have their taste buds checked).
Enjoy – I know the hundreds I’ve served this meal to have.
About the author: Ottie Snyder entered print communications with the United States Marine Corps in early 1962, and has remained in communications since. He was the editor of three popular fishing and hunting magazines for years, an award winning freelance outdoor writer, and has headed up Horton's crossbow education/hunting opportunity expansion program since early 1990. Snyder scripted, edited and produced Horton's three Crossbow Chronicles DVDs, and continues to serve as Director of Communications for Horton.
