Grilled Reverse Sear Venison Loin Food
GRILLED VENISON PACKETS
This is a simple way to enjoy venison steaks. The foil packet is easily made by ripping off a large sheet of foil, place ingredients on one half, fold the foil over the ingredients and then fold all the edges over to seal the packet. If you like spicy, go ahead and increase the seasoning to 2 teaspoons (I usually just sprinkle it on). You can also add some minced garlic or a shot of wine. Grilling time will vary on how thick your steaks are and how you like it cooked.
Provided by Kim127
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat grill to medium high.
- Place venison steaks on foil.
- Place pats of butter over steaks.
- Then cover steaks with sliced onions and mushrooms.
- Sprinkle spicy steak seasoning over all.
- Fold foil into packet and seal edges.
- Place on hot grill and grill for about 10 minutes. We usually flip the packet, but its not necessary.
- Carefully slice open foil - steam will be very hot. Enjoy!
Nutrition Facts : Calories 189.8, Fat 5.9, SaturatedFat 3, Cholesterol 104.1, Sodium 82.9, Carbohydrate 5.2, Fiber 1.1, Sugar 2.4, Protein 28.7
GRILLED REVERSE SEAR VENISON LOIN
Number Of Ingredients 8
Steps:
- Combine olive oil, soy sauce, and Worcestershire in small bowl
- Squeeze juice from lemon into bowl, discarding the lemon
- Press garlic and add to bowl
- Add red pepper flakes, salt and pepper, stir well
- Trim venison loin, making sure to remove "silverskin", place in waterproof freezer bag
- Add marinade from bowl to bag
- Refrigerate 4 - 8 hours
- Preheat grill or smoker to 200F
- Remove loin from fridge while grill warms up
- Add loin to smoker and smoke until internal temperature is 15 degrees below final desired temperature (I like my venison very rare at 125, so I remove it from the smoker at 110).
- Remove venison from smoker at desired temperature and cover with foil
- Preheat grill to highest temperature setting (tip: I use both a smoker and a grill, so I start preheating the grill 15 minutes before I am ready to remove the loin from the smoker)
- Place loin on hottest part of the grill and brown (2-5 min), repeat browning all sides (tip to get a good maillard reaction (browning) and prevent overcooking the meat, I leave the grill uncovered during this step)
- Check internal temperature to ensure loin has reached desired temperature, remove from grill, tent with foil and rest
- Slice thinly across the grain and serve
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