Updated: Mar 4
(Total prep time: 10-minutes / total cook time: 12-minutes)
Every now and again we invite guests to our home to have dinner with us, and when we do I prefer to make something that represents a part of who we are as an outdoors family. Not everyones mouth waters when you mention venison, however. The word "gamey" is often the response of someone who's had venison overcooked, but if it's prepared the right way there should be no reason your guests even know its venison until you tell them.
This recipe is not only simple, it is truly one of our absolute favorite ways to prepare venison loin (backstrap) then any other method. In fact, this recipe is so good it has our guests talking about it on their way home, telling friends and has even converted the non-believers into "venison is my new favorite red meat!"
RECIPE (serves 4 adults)
1 whole outer loin (backstrap) halved
Peanut Oil (or any cooking oil)
1/4 cup Soy Sauce
1/8 cup Garlic Powder
Dash of Smoked Paprika
2 tbsp Black and White Pepper (combined)
2 tbsp Seasoned Salt
2 tbsp Salted Butter
1 cup Smoked Bleu Cheese Crumbles
6 slices Bacon (cooked, then crumbled)
Coat a dish with a light drizzle of cooking oil (we prefer peanut oil because it stands up to high heat without burning). Add the two halves of the whole outer loin (backstrap) to the dish and coat evenly with a light layer of the cooking oil - this will helps the meat cook hotter, more even and even helps the seasoning adhere. Drizzle the Soy Sauce evenly over the top of the two loin halves making sure to flip the loin halves in order to coat them all the way around. Evenly dust the two outer loin halves with the Garlic Powder; we recommend mixing the Smoked Paprika with the Garlic Powder to make life simpler. Next, evenly dust the two outer loin halves with fine to medium coarse ground Black Pepper (combine White Pepper if you have it, but definitely won't break the results if you only have black or tri-blend). Lastly, evenly coat the two outer loin halves with the Seasoned Salt.
We prefer to grill over mesquite or hickory lump coal. Make sure your coals appear "salt & pepper" to ensure proper fire control; heat will be perfect to sear and enough lump coal remaining to keep the fire hot for the duration of grilling.
Use a small cast iron skillet and place it over the grill grates and let it warm up. Once you believe it's warm enough to sizzle, add a dollop of butter (maybe 2 tbsp), 1 cup of smoked bleu cheese crumbles and crumbled smoked bacon (we prefer Nueske's Bacon out of Wittenburg, WI). Let it sear and melt, then set aside.
Sear the outer loin halves direct over the flame allowing each side to gain a "bark." Next, move them off direct onto indirect heat and gently apply the fire melted bleu cheese and bacon to the top of the grilled loins. Close the lid of the grill and let rest for at least two full minutes.
If you and your guests adore this recipe, leave us a thumbs up and a comment below. We sure appreciate the feedback and will continue to deliver our favorite wild game recipes!