Shout out to all the "Meat Specialists" !!!

I had to follow up after I received so many responses to my request for suggestions on cooking a venison loin/backstraps.
They turned out fantastic!.
I went with the majority of what most said about keeping it simple. Salt/Peeper/Garlic powder, and some Sea salt. Threw it on the grill at an average temp of about 450 for about 20 minutes.
Pictures don’t quite do it justice but it is nice & pink in the middle.
Cooked it med/rare – rare.
Thanks for everyone’s input

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Looks like you nailed it!

Looks like it’s about perfect.I suck at cooking wild game.I always over cook it.I wonder if i should try it without alchohol involved.

chuck100 wrote:

Looks like it’s about perfect.I suck at cooking wild game.I always over cook it.I wonder if i should try it without alchohol involved.

Who knows, maybe not enough alcohol involved?

Bullcans…looks beautiful, baked or mashed potato for the side?

Walleyestudent Andy Cox wrote:

<div class=”d4p-bbt-quote-title”>chuck100 wrote:</div>
Looks like it’s about perfect.I suck at cooking wild game.I always over cook it.I wonder if i should try it without alchohol involved.

Who knows, maybe not enough alcohol involved?

Bullcans…looks beautiful, baked or mashed potato for the side?

Baked with lots of butter & Sour cream

I think it’s pretty miraculous you still have chops left over. Takes everything I got to stretch out steaks to late winter. Now it’s just brats for summer grilling.

Those look fantastic