Cooking Recommendations for a Venison Loin

After seeing all of the meat cooking specialists on here, I wanted to get your best opinion on cooking a venison loin/Backstraps actually are what they are.
I was thinking about doing a marinade of some sort, then putting them in the oven on high at like 500 degrees for about 15 minutes then slow cooking at a much lower temp for an amount of time.
Can you meat cooking specialists out there give some input please? I’m wide open to all suggestions.
Thanks in advance

Do it opposite, a reverse sear. Works great on tenderloins

I mix bbq sauce and Worcestershire and then use famous Dave’s rib rub…3-4T of Worcestershire and then just keep adding bbq of your choice and taste test…keeo adding the bbq until you get your desired taste…then rub the meat w the rib rub throw meat in a baggie and dumb your marinade in and let it sit throw it on the grill until medium…also have cubed the meat and put on skewers w mushrooms peppers and whatever else

Being an armchair meat specialist myself, I have an appreciation for excellent cuts of meat, such as a loin. And recommend the absolute minimum, salt and pepper, to season such a fine cut.

A meal just for “She Who Must Be Obeyed” and me, I leave my loins a bit long, about 4 to 5 inches. I season them with kosher salt and wrap them in bacon. Charcoal grill over the heat with cover open, place the wrapped loins on the heavy heat, let them flame and fire the bacon, quarter turn as the bacon cooks a bit crispy. After 4 1/4 turns set them completely off to the cold side of the grill and cover the lid and shut off all the air. Grill to your desired IT temperature, ours is med rare to rare. Serve with butter coated baked taters wrapped in foil, on the grill as well. Dress the taters with butter, sour cream, chive or tarragon, salt and pepper.

Dam Sam! Those are awesome!

Deuces wrote:

Being an armchair meat specialist myself, I have an appreciation for excellent cuts of meat, such as a loin. And recommend the absolute minimum, salt and pepper, to season such a fine cut.

totally agree. no sense in all that stuff to ruin a choice chunk of meat.

Fry in butter with salt and pepper

I have always sliced the loin and backstraps in to steaks and pan fried them. several meals for me. Main thing, IMOP, is people over cook venison. Venison when over cooked gets tougher than shoe leather. I like properly prepared venison, no marinade or sauce. Not everyone that way.

grill baby grill!!!!!!!!!!

I like to season(salt/pep/garlic) and wrap in bacon. As long over low, indirect charcoal heat as it takes to hit 120 internal. Then move over the coal, let em flare, and crisp the bacon.

This works on loins I cut in thirds(8-9” loins) and results in my favorite deer meal of all.

Slice the loin into 3/4 inch thick pieces, marinade in zesty Italian salad dressing for no less than four hours.
Place on charcoal grill 2-3 minutes per side, don’t overcook.
Eat like candy!

Iowaboy1 wrote:

Slice the loin into 3/4 inch thick pieces, marinade in zesty Italian salad dressing for no less than four hours.
Place on charcoal grill 2-3 minutes per side, don’t overcook.
Eat like candy!

this is for venny loins bud, not bullheads. no need to alter the flavor.

This works on loins I cut in thirds(8-9” loins) and results in my favorite deer meal of all.

I do the same thing, low and slow heat. Only difference is I don’t wrap in bacon, I stuff it with bacon grease. Be careful not to overcook. This meal has converted a lot of non-venison eaters.

Gotta do it on the grill. Leave whole it doesn’t take long.

I turn mine into chislic and grille. Especially, If I want to feed the wife or friends. That way, I can serve it medium rare, (but hot) and they will eat it without biting into it and seeing that its medium rare. Served as a loin, they wont touch it when its pink inside. Key to any venison, medium rare, and served hot. If it cools down, its not as pallatable, in my
nopinion

Whether it’s backstraps or other cuts, make sure to remove the silver skin and all tendons or connective tissue, cut into 1 in squares. I marinate mine in 1/3 cup Worcestershire, 1/3 cup Soy Sauce. 1/3 cup oil. Then crush 2-3 garlic cloves and mix in. Cover in sealed dish and marinate over night. Thread on to shish kabob sticks, alternating with onion, green peppers, mushrooms, tomato. Grill on fairly hot grill, turning every 10 minutes.

Don’t overcook it….. Don’t overcook it…..Don’t overcook it

Like others have said, salt and pepper only. Hot and fast on the grill. Pull it off the grill at 130 degrees and let sit on the counter for 10 minutes.

mojocandy101 wrote:

Like others have said, salt and pepper only. Hot and fast on the grill. Pull it off the grill at 130 degrees and let sit on the counter for 10 minutes.

Yep

I don’t like to marinate good venison but I do like doing it on the grill as above with a wrap of thin bacon to keep the outside moist and delicious.

I like them charred on the grill and rare/medium rare internally with salt pepper and a bit of cayenne.

If you are making it for someone who doesn’t like venison, or for a special occasion, make Venison Wellington. Recipe below, but basically sear the loin as hot and fast as possible, so the internal doesn’t start cooking, and let it cool. Then make a brandy, Worcestershire, garlic, onion, S&P and mushroom sauce, let that cool. Lay out some puff pastry, put some dijon mustard on it then a layer of ham or prosciutto, then your mushroom mix, then the loin, roll it up and bake until the puff pastry is done. My wife doesn’t like venison steak, but LOVES this.

https://www.bbcgoodfood.com/recipes/venison-wellington

Slice, season, fry. I like the KISS approach.

Pretty hard to screw up the best cut of meat on a deer…

IMO Venison backstraps are even better than a tenderloin. I do all of my own butchering and I always remove the loins whole then slice into 8-12″ sections of loin. I find it much easier to get a perfectly done loin cooked in large sections and then sliced at the table.

I have 3 go to recipes…

#1 – This is how we cook loins 90% of the time. Season generously with coarse sea salt and pepper from a grinder. I find the coarse salt/pepper is much better than pre-ground. Place on grill at 325 degrees and cook for 10-12 minutes per side. (10 minutes for a smaller backstrap from a doe or young buck… 12 minutes for a larger backstrap from a mature buck) Let it rest for 5 minutes under foil and then slice at the table for perfectly medium rare.

#2 – Marinade overnight in a mixture of 50% Soy Sauce, 50% Worcester Sauce with a generous helping of garlic powder added. Then either cook as is or wrap in bacon and place in a glass or porcelain cooking dish. Bake at 375 degrees for 30 minutes. Let rest and then slice at the table.

#3 – This is the if you really want to go all out best venison recipe to impress someone who hasn’t had venison (Learned from our old IDO friend Brad Juarie).. Roast loin as described in #2 above wrapped in bacon. While venison is cooking thinly slice up a french baguette at 45 degree angle into 1/4 thick slices.. brush olive oil on the bottom side and spread cream cheese with green onions on the top side and place on a cookie sheet… Just before taking the venison out of the oven turn it up to broil for just a minute to crisp the bacon… Then remove the venison and place the baguettes in the oven for just a minute until crisp… sprinkle green onions or chives on top of the warm cream cheese… Then slice the venison into thin 1/4″ round sections and place on top of the cream cheese… Add a couple drops of Chipotle Tabasco and sprinkle with Montreal steak seasoning and then top with the crispy bacon. This is our absolute favorite venison dish but we only break it out for special occasions. It also helps to have 2 cooks to make sure all steps are completed while the venison and baguettes are still warm.

Will

Craig Sery wrote:

Do it opposite, a reverse sear. Works great on tenderloins

I have become a big fan of the Sear in the Rear method on most all meats these days as well. To me the meat stays more moist this method.

fishthumper wrote:

<div class=”d4p-bbt-quote-title”>Craig Sery wrote:</div>
Do it opposite, a reverse sear. Works great on tenderloins

I have become a big fan of the Sear in the Rear method on most all meats these days as well. To me the meat stays more moist this method.

I just re-read my post – My guess is this should not take long

Just like a steak, sear high heat for a couple minutes each side over direct heat then move to indirect heat until rare/medium rare. Do this on the grill or on a cast iron pan/oven. IMO, it shouldn’t take more then 10-12 minutes to cook it. As others have said, don’t over cook it.