Seems like I've been posting lots of venison this spring and summer, but I've been cooking plenty of it ... so I've enjoyed sharing recipes. The loin is by far the best part of a deer and it doesn't take much time to cook it. I grilled this one. Here's the recipe ... and I always soak my loin in a combination of water and cider vinegar for a couple hours before I prepare it.
After rinsing or soaking the meat, dry it completely with paper towels. Make a wet rub by combining the following:
1/4 cup brown sugar
2 Tablespoons of Worcestershire sauce
a few drops of liquid smoke
1 teaspoon garlic powder
1 Tablespoon smoked paprika
1/2 teaspoon cumin
1/4 cup of olive oil
Mix this well and rub it all over the surface of the meat. You will probably have some left ... keep it to finish the meat.
On your grill, sear the meat over hot heat ... then reduce the heat to medium to continue cooking. If you are cooking over coals instead of gas flames ... move the meat to a cooler part of the grill. There is a great time chart for grilling venison right here.
When the meat is ready to come off the grill, brush the rest of your wet rub over the surface of the meat. Let it grill a couple more minutes. Let the meat rest a few minutes before you slice it.
My go-to recipe for dressings for all kinds of summer vegetable salads is to mix 1/2 up mayonnaise, 1 Tablespoon mustard, 1 teaspoon sugar, a dash of salt and pepper and a couple Tablespoons of sweet pickle juice. I use this basic foundation for potato salad, macaroni salad, mixed vegetables ... and for this delicious sweet corn salad. I cooked 3 ears of corn using the microwave method, cut it off the cob and added an avocado cut in chunks and a hand full of cherry tomatoes cut in half. Toss in your favorite herbs ... I used basil and rosemary ... and had a delicious salad.
I'll be sharing this post with a couple parties listed in my sidebar ... so click through to check them out! Enjoy!