Grilled Venison Loin
Yield: 6-10 servings
Ingredients:
2 pounds whole venison loin
2 cups Worcestershire sauce
1 cup red wine
2 tablespoons garlic
8 ounces mushrooms, sliced
½ cup onion, diced
½ cup celery, diced
½ cup carrots, diced
¼ cup whole grain or spicy mustard
3 tablespoons tomato paste
3 tablespoons minced herbs
6 tablespoons olive oil
salt & pepper
Directions:
Heat 3 tablespoons of olive oil in a medium sauce pan. Add all cut vegetables to pan and simmer until onions are translucent. Add red wine to the cooked vegetables and stir. Add the tomato paste, minced herbs, garlic and mustard to the vegetable mixture. Stir until blended. Add the Worcestershire sauce and boil until the liquid volume is reduced by one-fourth. Transfer vegetables to a bowl and set in fridge to cool.
Place venison loin in a bowl and pour cooled marinade over the meat. Press plastic film down on over meat and marinade to keep all air out and set in fridge. Marinate meat in fridge for 24-48 hours.
Outdoor Grilling:
Remove venison loin from fridge 2-3 hours before grilling and place in strainer to remove all marinade. Pat venison dry with paper towel and season with salt & pepper.
Preheat grill to 400˚F. Brush grates with olive oil and lay venison directly over flame. Cook on each side for 3 minutes. Move venison to indirect heat and cook to desired doneness. Remove from heat and let rest on countertop cutting board for 15 minutes. Slice and serve with your favorite side!
Indoor Grilling:
Remove venison loin from fridge 2-3 hours before grilling and place in strainer to remove all marinade. Pat venison dry with paper towel and season with salt & pepper.
Preheat oven to 350˚F and preheat grilling pan to searing temperature. Brush the pan with olive oil and lay venison onto grilling pan. Cook on each side for 3 minutes. Move pan to oven and cook for an additional 4-8 minutes. Remove from the oven and let rest on countertop cutting board for 15 minutes. Slice and serve with your favorite side!