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cooking venison loins

BrianBrian Posts: 73
edited 4:56PM in EggHead Forum
I have some whole loins and was wondering if anyone could give me some suggestions on cooking them.
Thanks, Brian


  • 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.
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