Venison Loin with Pron

flyingbassman5 · Nov 29, 2012

Quick cook from this morning just in time for lunch! Venison, aka deer, Loin back marinated overnight with Jim Beam original marinade. Rubbed with Weber KC style BBQ Rub and then cooked until internal temp reached 140 in the center. Total cook time - 1hr 30min. Cooker temp - 300*F. Fuel - Stubbs with Hickory chips.

Came out tender, moist, and just a bit smokey! Just the way I like it! Great on an Everything bagel with a squirt of mustard and peppercinis.

Perfect if you like deer and need something for lunch but don't have all day to do a brisket! :mrgreen: Feel free to ask any questions!

Grain Belt · Nov 29, 2012

That sir, is one fine looking sammich! I am a venison fanatic and love when the animal is honored by people taking the time to make something delicious out of it. I also enjoy seeing your vintage Coleman smoker. I have a collection of about 35 wild game cookbooks, and one of my first and favorites has some smoking instructions that have pictures of an old Coleman like yours.

flyingbassman5 · Nov 29, 2012

Grain Belt said:
That sir, is one fine looking sammich! I am a venison fanatic and love when the animal is honored by people taking the time to make something delicious out of it. I also enjoy seeing your vintage Coleman smoker. I have a collection of about 35 wild game cookbooks, and one of my first and favorites has some smoking instructions that have pictures of an old Coleman like yours.

Thank you sir! This is always my favorite time of year since my fridge is packed with the best meat in the world! Talk about fresh too! This loin was from my doe harvested back on the 17th. You can't get that kind of freshness from any store.

Phubar · Nov 30, 2012

Looks great!

Bluebird · Nov 30, 2012

Looks great!

GreenDrake · Nov 30, 2012

I got a deer last weekend and just last night I did the backstraps. I don't think you can find a better piece of meat, elk aside. I marinated mine in EVOO, red wine vinegar, garlic, rosemary, basil, salt and pepper for a day and a half. I then sliced them thick added a little Simply Marvelous Season all on top, wrapped in bacon and grilled on the KJ hot and fast to med-rare. Holy moly was that the tastiest, juiciest, some succulent bambi I have ever eaten.

cowgirl · Nov 30, 2012

Looks delicious!

code3rrt · Nov 30, 2012

Good lookin' grub all around!

smokeyokie · Nov 30, 2012

very nice!!!

rondini · Nov 30, 2012

I have a nice 5 1/2 yr old doe hanging right now. Now i have a couple of good sounding ideas for the backstraps. Thanks for the tasty picts :thumb:

Venison Loin with Pron

flyingbassman5

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Grain Belt

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