Chef's notes:
Venison is perhaps at its best when it’s been grilled. This venison loin came from a fairly young deer and so there was no need to tenderize it. I brined it with a simple mixture of salt and juniper berries to add some moisture (the recipe link is under ingredients). This young venison also had a very mild flavor and so I didn’t want to add too much flavor. You will notice that I grill it without adding anything after brining. This is because I enjoy the taste of venison. You will too. You just have to kill, process, and cook it properly. It’s really quite simple.
Ingredients
- 1 brined venison loin (2-3 pounds)
- Venison brine recipe
Venison Loin Recipe: Loin of Young Deer Grilled Quickly over High Heat with a Buttered Corn Side Dish
- First brine the venison using my recipe for brine. Venison is a lean meat and it needs to be eaten rare, or brined and eaten medium. You simply cannot cook it through. You may as well put ketchup on that stuff. The recipe for brine is linked under ingredients on the right. If you decide not to brine the venison just season it with some salt and pepper.
- Heat up the grill with the lid on to high heat. Preheat the grill for 10 minutes and then clean it with a good grill brush. Wipe it with a paper towel dipped in vegetable oil to really get it clean. This will also keep the venison from sticking. Put the venison on at a slight angle to the bars.
- Grill the other side of the venison. After a few minutes, rotate the venison 45 degrees to make the diamond grill marks. Then flip it and do the same thing to the other side. Check the internal temperature and remove the venison when it reaches 120–125 for rare, 130–135 for medium rare, and 135–140 for medium (all temperatures measured in Fahrenheit).
- Let the venison rest for a few minutes. Once you’ve removed the grilled venison from the heat, let it rest uncovered for 5–10 minutes. Slice it thinly and serve with some grilled corn or a side of fried onions. Venison is also good with pasta and tomato sauce.
Tips & Tricks
- Trim the silverskin off of your venison before you grill it. This connective tissue is impossible to chew and will only get in the way.
- The venison brine is a very simple one and it only takes a few minutes to make. It requires some planning because the venison should soak overnight.
- Grill the venison quickly over high heat for the best results. It needs to get crispy on the outside before the inside gets overcooked.
- Slice the venison loin thinly across the grain after it has had a chance to rest.
Corn side dish recipe
- 1 pound frozen corn
- 4 Tbsp butter
- 4 Tbsp red onion, minced
- ½ tsp caraway
- Salt
- Pepper
Put all the ingredients in an aluminum foil pouch. Seal well by folding edges over two to three times. Put it on the grill and cook over direct heat for 10–15 minutes. Flip it two to three times. Be careful not to puncture the foil. If sealed properly, the packets should puff up like Jiffy Pop.
