Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

cooking venison loins

Brian
Brian Posts: 73
edited November -1 in EggHead Forum
I have some whole loins and was wondering if anyone could give me some suggestions on cooking them.
Thanks, Brian
· Share on FacebookShare on Twitter

Comments

  • Frozen Chosen
    Frozen Chosen Posts: 131
    Brian,I'm guessing you have back strap rather than loin (?). Either way, for God's sake, don't marnate them. Cut 1 1/2 in thick, rub with cut garlic cloves, sprinkle with thyme, and coat lightly with oil. Sear them in the egg at 750F so for 3 minutes, turn and give em another 2. I don't let it dwell, and this gives a crusty exterior and rare interior. Remove, salt 'em well with sea salt and dot with butter, serve with mushorooms sauteed in butter with dash of sherry and/or worcestershire. Woof.
    · Share on FacebookShare on Twitter

Categories